These chocolate and olive oil truffles are a rich, elegant treat with a silky texture and deep cocoa flavor. Made without butter or cream, they rely on high-quality chocolate and fruity olive oil to create a smooth, luxurious bite that feels indulgent yet simple.
Why You’ll Love This Recipe
You’ll love this recipe because it uses just a handful of wholesome ingredients while delivering an intense chocolate experience. The olive oil adds a subtle fruitiness and keeps the truffles wonderfully smooth. This recipe is easy to prepare, doesn’t require baking, and is perfect for gifting, special occasions, or a refined homemade dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
200 g dark chocolate (70% cocoa), finely chopped
80 ml extra virgin olive oil (mild and fruity)
30 g unsweetened cocoa powder, plus extra for coating
40 g powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon fine salt
Directions
Place the chopped dark chocolate in a heatproof bowl.
Gently warm the olive oil in a small saucepan over low heat until just warm, not hot.
Pour the warm olive oil over the chocolate and let it sit for 1 minute to soften.
Add the powdered sugar, vanilla extract, and salt.
Stir slowly with a spatula until the mixture becomes smooth, glossy, and fully combined.
Cover the bowl and refrigerate for 1 to 1½ hours, or until the mixture is firm enough to scoop.
Using a small spoon or melon baller, scoop portions and roll them quickly between your palms to form balls.
Roll each truffle in cocoa powder to coat evenly.
Place the finished truffles on a tray and refrigerate for another 15 minutes before serving.
Servings and timing
This recipe makes approximately 16 truffles.
Preparation time: 15 minutes
Chilling time: 1 hour 45 minutes
Total time: about 2 hours
Variations
Add 1/2 teaspoon of espresso powder to intensify the chocolate flavor.
Roll the truffles in finely chopped nuts or shredded coconut instead of cocoa powder.
Stir in a pinch of ground cinnamon or cardamom for a warm spice note.
Use orange or lemon zest for a fresh, citrusy twist.
Storage/Reheating
Store the truffles in an airtight container in the refrigerator for up to 7 days. Let them sit at room temperature for 5 to 10 minutes before serving for the best texture. Reheating is not recommended, as it can affect their shape and consistency.
FAQs
Can I use milk chocolate instead of dark chocolate?
Yes, but the truffles will be sweeter and softer. You may need to reduce the olive oil slightly to help them set.
What type of olive oil works best?
A mild, fruity extra virgin olive oil is ideal so it complements the chocolate without overpowering it.
Are these truffles dairy-free?
Yes, as long as the chocolate used does not contain milk solids, this recipe is naturally dairy-free.
Can I freeze chocolate olive oil truffles?
Yes, you can freeze them for up to 1 month. Thaw in the refrigerator before serving.
Why is my mixture too soft to roll?
It likely needs more chilling time. Place it back in the refrigerator for 20 to 30 minutes and try again.
Can I sweeten these truffles differently?
You can use very finely ground sugar alternatives, but the texture may vary slightly.
Do these truffles taste like olive oil?
No, the olive oil adds smoothness and depth, but the chocolate remains the dominant flavor.
How do I keep the truffles from melting while rolling?
Work quickly and keep your hands cool. You can rinse your hands with cold water and dry them before rolling.
Can I add flavor extracts?
Yes, almond or orange extract works well. Use only a few drops to avoid overpowering the chocolate.
Are these suitable for gifting?
Absolutely. They look elegant and keep well when stored properly, making them perfect for homemade gifts.
Conclusion
Chocolate and olive oil truffles are a simple yet sophisticated dessert that highlights the beauty of minimal ingredients. With their smooth texture and deep chocolate flavor, they’re an impressive treat that’s easy to make and sure to delight anyone who tries them.
Chocolate and Olive Oil Truffles are a decadent, dairy-free treat made with rich dark chocolate and smooth extra virgin olive oil. These elegant truffles are easy to prepare and offer a luxurious texture with deep cocoa flavor and a subtle fruity finish.
Ingredients
200 g dark chocolate (70% cocoa), finely chopped
80 ml extra virgin olive oil (mild and fruity)
30 g unsweetened cocoa powder, plus extra for coating
40 g powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon fine salt
Instructions
Place the chopped dark chocolate in a heatproof bowl.
Gently warm the olive oil in a small saucepan over low heat until just warm, not hot.
Pour the warm olive oil over the chocolate and let sit for 1 minute to soften.
Add the powdered sugar, vanilla extract, and salt.
Stir slowly with a spatula until the mixture is smooth and glossy.
Cover the bowl and refrigerate for 1 to 1½ hours, until firm enough to scoop.
Using a small spoon or melon baller, scoop portions and roll between your palms to form balls.
Roll each truffle in cocoa powder to coat evenly.
Place on a tray and refrigerate for another 15 minutes before serving.
Notes
Add espresso powder for deeper flavor or citrus zest for brightness.
Swap cocoa powder for chopped nuts, coconut, or crushed freeze-dried berries for coating.
Let truffles rest at room temperature before serving for optimal texture.
