These decadent olive oil chocolates feature a smooth, luscious center made with extra virgin olive oil, wrapped in a crisp dark chocolate shell. They’re rich, elegant, and surprisingly simple to make, perfect for a homemade treat or a thoughtful edible gift.
Why You’ll Love This Recipe
These olive oil chocolates are made with just a few ingredients, yet they deliver an impressive depth of flavor. The slightly bitter intensity of dark chocolate pairs beautifully with the fruity, peppery notes of extra virgin olive oil. There’s no baking involved, the preparation is straightforward, and the result feels luxurious and indulgent. They’re naturally gluten-free and easy to customize with toppings or flavor variations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 3/4 cups dark chocolate, finely chopped and divided
1 tablespoon extra virgin olive oil
Optional topping: flaky sea salt
Directions
Add 1 cup of the chopped dark chocolate to a small saucepan set over low heat, reserving the remaining 3/4 cup for later. Stir frequently until the chocolate is fully melted, then immediately remove it from the heat.
Transfer the melted chocolate to a heat-safe bowl. Add the extra virgin olive oil and stir until the mixture is completely smooth and glossy.
Place the bowl in the refrigerator and chill for 25 minutes. Once chilled, stir the mixture with a spoon until it thickens and becomes scoopable.
Line a plate with parchment paper or a silicone baking mat. Scoop out 2 teaspoons of the chilled chocolate mixture and roll it between your hands to form a smooth ball. Place it on the prepared plate. Repeat with the remaining mixture until you have about 12 balls.
Add the remaining 3/4 cup of chopped dark chocolate to a saucepan over low heat. Stir frequently until fully melted, then transfer to a bowl.
Drop one chocolate ball into the melted chocolate and gently stir to coat it completely. Use a fork to lift it out, allowing excess chocolate to drip back into the bowl, then place it back on the lined plate.
If desired, sprinkle a small amount of sea salt on top while the chocolate coating is still wet. Repeat with the remaining balls.
Refrigerate the chocolates for at least 1 hour, or until the coating is fully set, before serving.
Servings and timing
This recipe makes 12 olive oil chocolates.
Prep time is approximately 15 minutes. Chilling time totals 1 hour and 25 minutes. The total time from start to finish is about 1 hour and 40 minutes.
Variations
For a flavored center, add a pinch of finely grated orange zest or a drop of vanilla extract to the olive oil mixture before chilling. You can also roll the finished chocolates in cocoa powder instead of coating them in melted chocolate for a truffle-style finish. For added texture, sprinkle chopped pistachios, almonds, or cacao nibs on top instead of sea salt.
Storage/Reheating
Store the olive oil chocolates in an airtight container in the refrigerator for up to one week. They can also be frozen for up to three months. When ready to serve, thaw them in the refrigerator for about two hours. These chocolates do not require reheating.
FAQs
Can I use milk chocolate instead of dark chocolate?
Dark chocolate is recommended because it balances the richness of the olive oil. Milk chocolate will be much sweeter and softer when set.
What type of olive oil works best?
Use a high-quality extra virgin olive oil with a smooth, fruity flavor for the best taste.
Do these chocolates taste like olive oil?
The olive oil adds richness and depth, but it does not overpower the chocolate.
Can I skip the sea salt?
Yes, the sea salt is optional and can be omitted without affecting the texture.
Why does the center need to chill before rolling?
Chilling allows the mixture to firm up so it can be shaped easily without melting.
How do I keep the chocolates from melting while shaping?
Wearing kitchen gloves and working quickly helps prevent the mixture from softening too much.
Can I make these ahead of time?
Yes, they’re ideal for making in advance since they store well in the refrigerator or freezer.
Are these chocolates suitable for gifting?
They make excellent homemade gifts and hold their shape well when kept chilled.
Can I double the recipe?
Yes, simply double all ingredients and work in batches when coating the chocolates.
Do these chocolates need to be kept cold?
They are best stored chilled to maintain their shape and texture.
Conclusion
These olive oil chocolates are proof that simple ingredients can create an incredibly refined dessert. With their creamy centers, crisp chocolate shells, and optional hint of sea salt, they’re perfect for special occasions, gifting, or a personal treat when you want something truly indulgent.
These decadent olive oil chocolates feature a creamy, luscious center made with extra virgin olive oil and are coated in a crisp dark chocolate shell. Simple yet elegant, they’re perfect for gifting or indulging in a homemade treat.
Ingredients
1 3/4 cups dark chocolate, finely chopped and divided
1 tablespoon extra virgin olive oil
Optional: flaky sea salt for topping
Instructions
Add 1 cup of chopped dark chocolate to a saucepan over low heat. Stir until fully melted, then remove from heat.
Transfer melted chocolate to a bowl. Stir in the olive oil until smooth and glossy.
Chill the mixture in the refrigerator for 25 minutes.
Once chilled, stir the mixture until thickened and scoopable.
Line a plate with parchment paper. Scoop 2 teaspoons of mixture and roll into smooth balls. Repeat to make 12 balls.
Melt the remaining 3/4 cup of dark chocolate in a saucepan over low heat. Transfer to a bowl.
Dip each ball in the melted chocolate to coat. Use a fork to remove and let excess drip off. Place on the lined plate.
Sprinkle with flaky sea salt if desired. Repeat for all chocolates.
Refrigerate for at least 1 hour, or until coating is set.
Notes
Add orange zest or vanilla extract to the center for extra flavor.
Use cocoa powder instead of melted chocolate for a truffle-style finish.
Top with chopped nuts or cacao nibs instead of salt.
Use kitchen gloves while rolling to avoid melting from hand warmth.
