Olive Oil Truffles
TREATS
This is the recipe for that special EVOO you've been holding to the side.
(And, for anyone unfamiliar with the acronym, that's extra virgin olive oil.)
Every once in a while, you take a bite of something that feels too special to have come from so few and so simple an array of ingredients.
Just four simple ingredients—and more or less humble pantry staples, at that—come together into a sweet treat that requires no pots and pans, no heating of milk or cream . . . has a truffle ever been easier to make?
(Answer: No. It's never been easier than this.)
Dutch processed cocoa is a great choice here, as it is more flavorful than other varieties. I have not yet tried Black Onyx with these, but I bet that would be fabulous as well (though perhaps as a percentage of the whole).
Be sure to use the best extra virgin olive oil you have on hand for this. Freshness and quality of oil really makes a difference. Definitely NO rancid oils allowed. And refined cooking oils are out, too. When making something with so few ingredients—and where those ingredients are intended to shine—quality is the name of the game.
This recipe intentionally makes only two truffles—enough for you and a special friend—but feel free to scale up and make 4, 6, or more. (But note that I've never made more than 4 at a time, so be aware that ingredient amounts could change at larger scales.)
And while these are calorie dense (so you don't want to eat too many in one sitting), it is a perk that you get to have all the decadent flavor of rich chocolate and olive oil while also reaping the health benefits both have to boast. It's not every day your dessert packs a nutritional punch as well.
Bon appétit!
20 g. | 2 T. (heaping) Dutch-processed cocoa powder
8 g. | 2 tsp. extra virgin olive oil (use the best stuff you've got)
10 g. | 1 1/2 tsp. maple syrup
large pinch of salt
extra cocoa powder, for rolling / dusting
optional: coarse salt or salt flakes for decoration
Ingredients
Olive Oil Truffles
Place a 1/2 to 1 cup-sized bowl on a digital scale (if using). Weigh out the cocoa powder, add a pinch of salt, and mix it in with a small spoon. Next weigh the olive oil and maple syrup into the bowl. (Note: feel free to use measuring spoons even if weighing; having something to pour into helps to avoid over-pouring.)
Stir the mixture together until the cocoa powder is moistened evenly and forms a cohesive mass.
Scoop the cohesive mixture out onto a small piece of plastic wrap. Gather the edges of the plastic wrap together, twist, and squeeze the mass into a ball. Then gently form it into a log about 2 inches long.
Chill in the fridge for 30 minutes.
Spoon about 1-2 tsp. of cocoa powder into a small prep bowl with curved sides. Cut the log in half and gently, yet swiftly, roll each half into a ball between your palms. Roll to coat in cocoa powder. (If weighing them, each truffle should be about 19 g.)
Optional: top with coarse salt or salt flakes.
Serve immediately or cover and return to the fridge until serving.
Makes 2 truffles
Instructions
Best enjoyed with a glass of port (either ruby or tawny will do splendidly). Also delightful with a cup of tea or coffee.
Savor.
Last updated: January 7, 2025
