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Persian Lime Truffles

Ingredients

  • 8 1/2 oz. Dark Chocolate semi-sweet, bittersweet or combo
  • 1/4 cup heavy cream
  • 2 tablespoons Olivia’s Persian Lime Olive Oil
  • 2 teaspoons Olivia’s Chocolate Balsamic Vinegar
  • Cocoa powder as needed
  • Limes finely zested
  • Shredded coconut as needed

Instructions

  • Pour heavy cream in bowl over simmering water (double boiler).
  • Turn off heat and stir in chocolate and persian lime olive oil.
  • Once chocolate has melted remove bowl from double boiler and stir in chocolate balsamic vinegar.
  • Refrigerate chocolate for 1 hour and return to room temperature for 1-2 hours.
  • Put cocoa powder in a bowl and mix lime zest and coconut in another bowl.
  • Scoop 1 teaspoon of chocolate and form into a ball.
  • Roll balls into the different coatings.
  • Store in refrigerator.
  • Makes about 45 truffles.