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Olive Oil Salted Truffles

3:15 Easy 12345

Makes 18

90ml coconut cream
300g dark chocolate, finely chopped
2 tbsp Bertolli Light in Taste Olive Oil
Sea salt flakes
Cocoa powder, to dust

METHOD

STEP 1

Line a small, rectangular baking tray with baking paper.

STEP 2

Combine coconut cream and chocolate in a heatproof glass bowl. Place over a small saucepan of simmering water and stir until melted. Spoon the mixture into prepared tray, sprinkle with salt and refrigerate 2-3 hours until firm.

STEP 3

Use a spoon to scrape the truffle mixture into portions about 2 tsp in size. Roll into rough balls, dust with cocoa powder and serve immediately.
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