Olive Oil Salted Truffles
90ml coconut cream
300g dark chocolate, finely chopped
2 tbsp Bertolli Light in Taste Olive Oil
Sea salt flakes
Cocoa powder, to dust
Line a small, rectangular baking tray with baking paper.
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.
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.