Chocolate Extra Virgin Olive Oil Truffles

• 320g dark chocolate
• 250ml cream
• 60g Zejd extra virgin olive oil
• 1/2 cup Cocoa powder

1. In a saucepan, mix the chocolate and fresh cream over low heat until the chocolate melts. 2. Remove from heat and stir well until the completely combined. 3. Slowly add Zejd extra virgin olive oil by whisking it into the mixture.  Allow to reach room temperature and then set in the fridge for 2 hours. 4. Spoon out bite-sized scoops of the chocolate mix, shape into balls and roll into the cocoa powder. 5. Refrigerate to store. Remove from the fridge about 10 minutes before serving.

• 320g dark chocolate
• 250ml cream
• 60g Zejd extra virgin olive oil
• 1/2 cup Cocoa powder

1. In a saucepan, mix the chocolate and fresh cream over low heat until the chocolate melts.

2. Remove from heat and stir well until the completely combined.

3. Slowly add Zejd extra virgin olive oil by whisking it into the mixture.  Allow to reach room temperature and then set in the fridge for 2 hours.

4. Spoon out bite-sized scoops of the chocolate mix, shape into balls and roll into the cocoa powder.

5. Refrigerate to store. Remove from the fridge about 10 minutes before serving.