Chocolate truffles with A l'Olivier France Cuvée extra virgin olive oil

Ingredients

• 200 g dark chocolate 55%
• 100 ml whole liquid cream
• 25 g A l'Olivier Cuvée France extra virgin olive oil
• 1 pinch of fleur de sel
• Unsweetened cocoa powder
• Icing sugar

Preparation

1. Break the chocolate into pieces and melt it in a double boiler with a tablespoon of water.

2. In another saucepan, bring the liquid cream to a boil.

3. As soon as it boils, gradually pour in the melted chocolate off the heat, stirring constantly until a smooth and shiny texture is obtained.

4. Add A l'Olivier Cuvée France extra virgin olive oil and fleur de sel. Mix well.

5. Let cool then put the mixture in the fridge for 1 to 2 hours to solidify.

6. Form small balls then roll them in cocoa or icing sugar.

7. Store the chocolate truffles in the refrigerator.

8. Take them out of the fridge about fifteen minutes before tasting so that they can return to room temperature.

Enjoy your meal