Capizzano Olive Oils & Vinegars Truffle Recipe
11.5-ounce bag of dark chocolate chips (65% – 70% sweetened) – I used 100% unsweetened cacao chips
1 can, 11 ounces, organic sweetened condensed coconut milk
3 TB. 100% Cocoa Powder, Unsweetened (Not Dutch Processed)
2 Tablespoons, Capizzano’s UP Extra Virgin Olive Oil – Limonata Fused EVOO
5 Tablespoons Capizzano Olive Oils & Vinegars – Raspberry Dark Balsamic Vinegar
- Heat on low in a non-reactive pan combine chocolate chips and sweetened condensed coconut milk – stir constantly do not allow to burn or stick to pan. Mix until smooth, remove from heat.
- Add UP Extra Virgin Olive Oil and Aged Raspberry balsamic vinegar and dry cocoa powder; stir gently until smooth and mixed completely. Texture – look for peaks not soupy. Add a bit more dry cocoa powder if still soupy.
- Prepare 8 x 8 pan, grease bottom of pan (so paper sticks to pan) line with parchment paper or wax paper. Extend the edges of paper over the sides of the pan. Pour mixture on top of the paper in pan cover and refrigerate for 2 hours. When firm and moldable, scoop out a small portion with a teaspoon and shape into balls the size of a cherry. Or cut in small squares. Or if you have candy molds use them!
- Place truffles in small candy cups on serving plate. Keep cold until serving. Makes about 40 Truffles. Stores in refrigerator for 1 – 2 weeks covered.
Options: Drizzle our Signature Blend Chocolate Raspberry Balsamic over the Truffle and raspberry serve on a white plate. Bellisimo!
Options: Roll truffles in Capizzano Olive Oils & Vinegars – Dawn Spice!
Variations: Butter Olive Oil. Butternut Squash Seed Oil, Limonata Green or Blood Orange Fused Olive Oil
S Capizzano www.CapizzanoCo.com 860-495-2187