An il Fustino recipe

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Serves: 30

Balsamic Chocolate Truffles


8 1/2 ounces, dark chocolate - chopped (recommended: Valrhona)
1 teaspoon, fleur de sel
3 tablespoons, cream
3 tablespoons, il Fustino Arbequina EVOO
2 teaspoons, il Fustino Aged Balsamic vinegar
1/2 cup, cocoa powder


  1. Melt the chocolate, fleur de sel, cream and olive oil in a double boiler over (not in) hot but not simmering water. Mixing all the while to insure the oil is completely absorbed into the chocolate. Place melted chocolate in a small bowl. Stir in the balsamic vinegar. Cool the chocolate in the refrigerator for 1 hour. Remove from the refrigerator and let sit at room temperature for 2 hours, until firm but moldable.
  2. Use a teaspoon to scoop out chocolate. Use your fingertips to shape into balls about the size of a cherry. Set the chocolate balls on a parchment-lined tray.
  3. Place the cocoa powder in a small shallow dish. Place 6 truffles at a time in the cocoa powder and roll the truffles around to coat, and return the coated truffles to the baking sheet. Continue with the remaining truffles. Place the truffles in a serving dish or airtight package.