Halloween is probs my favorite holiday because, yes, it’s true, I am a candy fanatic. No, I do not eat candy every day, nor do I even eat candy every other day, but I love candy and when given the opportunity to eat loads of it—preferably in “bite sized” packages—around the end of each October, I am 100% on board. My absolute forever fave are Reese’s Peanut Butter Cups, as I am nothing if not a lover of the combo of PB and milk chocolate. See this recipe for evidence of that. But straight-up chocolate is pretty good in my book, too. And if said chocolate is combined with the flavor of olive oil (yes, you heard that right: olive oil) then I am also 100% on board with that.
As many of you may know, I adore baking and making sweets with olive oil and these chocolate olive oil truffles are no exception (and you can watch me make them here).. In fact, they are just about the most perfect marriage of chocolate and olive oil that I have come across – and the easiest, to boot. Of course I used Colavita Olive Oil to whip these cuties up, as that is my fave, and because the truffles are not cooked (obvious to some but maybe not to all – when you make a truffle you merely warm cream and pour it over chocolate to melt (forming a ganache) and then mold and chill) the flavor of the olive oil is strong and fresh.
But lest that scare you, not so strong or fresh, as to be off-putting, as the fruitiness and grassiness of the olive oil plays brilliantly with the pure, rich flavor of the semi-sweet chocolate and heavy cream (aka: the ganache) taming it in just the right ways. And a little flaky sea salt added to the mix doesn’t hurt either. Now, because halloween is almost upon us, I chose to decorate my truffles with orange and black colored sprinkles, and I am not sad about it. However, you can decorate as you see fit. Perhaps rolling these cuties in a dish of dark cocoa powder, for a more sophisticated looking truffle, is more your thing and no judgment here: you do you this halloween and always.
Chocolate Olive Oil Truffles
- 2 cups 12 ounces, chopped semi-sweet chocolate, or chips
- 2 teaspoons flaky sea salt such as Maldon
- 3/4 cup heavy cream
- 4 teaspoons light corn syrup optional
- 1/2 cup Colavita Olive Oil
- Halloween sprinkles or Dutch process cocoa powder for finishing
- In a medium-sized bowl, combine the chocolate and salt.
- In a glass measuring cup, combine the cream and the corn syrup, if using, and microwave on high until small bubbles form over the surface of the cream. Alternatively, place the cream and syrup in a small saucepan and bring to a simmer over medium-high heat on the stove-top.
- Pour the warm cream over the chocolate, and let sit for one minute before gently stirring, with a small whisk or flexible spatula, beginning in the center and working your way out to the edges as the chocolate and cream emulsify. Continue stirring until smooth.
- Slowly pour the oil into the chocolate mixture, stirring constantly as you do so, until fully incorporated.
- Refrigerate for three hours, or overnight, and then scoop the chocolate with a one tablespoon cookie scoop or measuring spoon, rolling each scoop into a ball. They will soften as you do this. Don’t worry.
- Place the sprinkles in a small, shallow bowl and roll the chocolate balls in them to coat. Chill on a parchment lined baking sheet in the refrigerator until firm, about an hour or two, or overnight.
- Enjoy straight from the fridge. The truffles soften at room temp and are best served cold.