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Persian Lime Truffles

Persian Lime Truffles
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  1. 8 1/2 oz. Dark Chocolate (semi-sweet, bittersweet or combo)
  2. 1/4 cup heavy cream
  3. 2 tablespoons Olivia’s Persian Lime Olive Oil
  4. 2 teaspoons Olivia’s Chocolate Balsamic Vinegar
  5. Cocoa powder, as needed
  6. Limes, finely zested
  7. Shredded coconut, as needed
  1. Pour heavy cream in bowl over simmering water (double boiler).
  2. Turn off heat and stir in chocolate and persian lime olive oil.
  3. Once chocolate has melted remove bowl from double boiler and stir in chocolate balsamic vinegar.
  4. Refrigerate chocolate for 1 hour and return to room temperature for 1-2 hours.
  5. Put cocoa powder in a bowl and mix lime zest and coconut in another bowl.
  6. Scoop 1 teaspoon of chocolate and form into a ball.
  7. Roll balls into the different coatings.
  8. Store in refrigerator.
  9. Makes about 45 truffles.
Olivia Olive Oil