Dark Chocolate Olive Oil Truffles – Elegant Keto Mediterranean Christmas Gift
- Lina K
- Nov 21
- 16 min read
Updated: Nov 22
Introduction
There's something about giving homemade chocolate truffles that says, "I care about you enough to make you something beautiful."
The first time I made chocolate truffles, I was terrified. They seemed so fancy, so intimidating, so... professional chocolatier.
But here's what I discovered: Truffles are surprisingly simple. Melt, mix, chill, roll, dust. That's it.
What I didn't expect was how completely I'd fall in love with the Mediterranean twist on this classic.
It happened during a cooking class in Tuscany. The instructor, Lucia, was demonstrating her grandmother's method for making cioccolatini—Italian chocolate truffles. But instead of butter (which is common in French truffles), she used extra virgin olive oil.
"In Italy, we don't use so much butter," she explained in accented English. "Olive oil makes the chocolate more smooth, more velvety. And the fruitiness—" she kissed her fingers, "—perfetto with the dark chocolate."
When I tasted one, I understood completely. The olive oil didn't make the truffles taste "olivey" (my initial fear). Instead, it added a subtle fruity depth that made the dark chocolate taste even more luxurious. The texture was silkier than any butter-based truffle I'd ever tried.
I was converted.
This recipe combines that Italian tradition with keto-friendly ingredients: sugar-free dark chocolate, monk fruit sweetener, and the finest extra virgin olive oil you can find. A whisper of fleur de sel on top adds that perfect salty-sweet contrast that makes you close your eyes and savor.
The result? Truffles so elegant they look like they came from a fancy chocolatier. So delicious that no one will believe they're sugar-free. And so simple that you'll wonder why you ever bought expensive gift chocolates.
At just 2g net carbs per truffle, these are the perfect keto Mediterranean Christmas gift—for others or yourself.
Let me show you exactly how to make them.
Why This Recipe is Perfect for Keto Mediterranean Christmas
It's Rooted in Mediterranean Tradition
While chocolate truffles are most associated with France (where they were invented in the 1920s), olive oil and chocolate have been paired in Mediterranean regions for centuries.
Italian Cioccolatini:
Traditional Italian chocolates often use olive oil instead of butter
Tuscany and Sicily particularly embrace this pairing
Considered more elegant and refined than butter-based versions
Spanish Chocolate Culture:
Spain has a deep chocolate tradition (they brought cacao from the Americas)
Olive oil is often incorporated into chocolate desserts
The fruity notes of Spanish olive oil complement dark chocolate beautifully
Greek Sweet-Making:
Greeks use olive oil in almost all traditional sweets
Chocolate is a more modern addition, but the technique applies
The combination honors ancient Greek love of both olives and sweets
This recipe bridges old and new: Ancient Mediterranean wisdom (olive oil) meets New World indulgence (chocolate) with modern keto adaptations.
It's Completely Keto-Friendly
Let's break down why these truffles work perfectly for keto:
Sugar-Free Dark Chocolate:
Use 85% cacao or higher (minimal carbs)
OR use keto chocolate chips (Lily's, ChocZero)
Rich in antioxidants and polyphenols
Satisfies chocolate cravings completely
Monk Fruit or Allulose Sweetener:
Zero net carbs
Doesn't spike blood sugar
No bitter aftertaste (when using quality brands)
Optional—dark chocolate alone is only mildly sweet (Mediterranean style)
Extra Virgin Olive Oil:
Pure fat, zero carbs
Provides silky texture without dairy (if needed)
Heart-healthy monounsaturated fats
Anti-inflammatory polyphenols
Heavy Cream (small amount):
Adds richness and helps emulsify
Can be replaced with coconut cream for dairy-free
Per Truffle: 2g net carbs, 8g fat, 1g protein, 90 calories
Compare to store-bought Lindt truffles: 4g net carbs, loaded with sugar, 80 calories (but not nearly as satisfying!)
It's Nutrient-Dense
These aren't empty-calorie chocolates. They actually provide health benefits:
Dark Chocolate (85%+ cacao):
Flavonoids (cardiovascular health)
Magnesium (stress management, sleep)
Iron (energy, oxygen transport)
Theobromine (mood elevation, gentle stimulant)
Antioxidants (anti-aging, cellular protection)
Extra Virgin Olive Oil:
Oleic acid (monounsaturated fat for heart health)
Oleocanthal (natural anti-inflammatory, similar to ibuprofen)
Vitamin E (skin health, antioxidant)
Polyphenols (longevity, brain health)
The combination is synergistic: The fat in olive oil helps your body absorb the fat-soluble antioxidants in dark chocolate more effectively.
You're not just eating a treat—you're nourishing your body.
It's Perfect for Gift-Giving
Homemade chocolate truffles are the ultimate thoughtful gift:
Why people love receiving them:
They look expensive and professional
Homemade = made with love
Everyone loves chocolate
They're portion-controlled (no guilt!)
Beautiful presentation potential
Perfect for:
Teacher gifts
Neighbor gifts
Host/hostess gifts
Office gift exchanges
Thank you gifts
"Thinking of you" gifts
Keto bonus: When you give keto truffles to non-keto people, they never know they're sugar-free. They just taste amazing chocolate. But keto friends? They'll be THRILLED.
It's Surprisingly Simple
Despite looking fancy, these truffles are beginner-friendly:
No candy thermometer (unlike many chocolate recipes)
No tempering required (cocoa powder coating means no chocolate shell)
No special equipment (just bowls, spoon, and your hands)
Hard to mess up (chocolate is forgiving!)
Ready in 2 hours (mostly hands-off chilling time)
Perfect for:
First-time truffle makers
Last-minute gift needs
Making with kids
Stress-free holiday baking
Ingredients You'll Need
For the Truffle Ganache
The Chocolate:
8 oz (225g) sugar-free dark chocolate – 85% cacao or higher recommended
Best brands: Lily's Dark Chocolate Baking Chips, ChocZero Dark Chocolate Chips, Lindt 90% Excellence Bar, Ghirardelli 86% Cacao Bar
Why it matters: Higher cacao = lower carbs and richer flavor
The Liquids:
⅓ cup (80ml) heavy whipping cream – full-fat only
Dairy-free option: Full-fat canned coconut cream (thick part only)
3 tablespoons (45ml) extra virgin olive oil – the BEST quality you can afford
Recommended: Fruity, robust EVOO (Greek, Italian, or Spanish)
Avoid: "Light" or "pure" olive oil (these are refined and lack flavor)
The Sweetener (Optional):
2-3 tablespoons monk fruit sweetener or allulose – to taste
Note: 85% dark chocolate is only mildly sweet (Mediterranean style). Add sweetener if you prefer sweeter truffles.
Brands I love: Lakanto Golden Monk Fruit, Besti Allulose
The Flavor:
1 teaspoon vanilla extract – pure, not imitation
Pinch of fine sea salt – enhances chocolate flavor
For the Coating
Classic Option:
¼ cup (25g) unsweetened cocoa powder – Dutch-process or natural (your choice)
Fancy Options:
Finely chopped pistachios or almonds
Unsweetened shredded coconut (toasted)
More cocoa powder + orange zest
Cocoa powder + espresso powder
The Finishing Touch:
Fleur de sel or flaky sea salt – for sprinkling on top
This is the secret ingredient that makes them taste expensive!
Special Ingredients Explained
Choosing Your Chocolate
The chocolate you choose MAKES this recipe.
Option 1: Keto Chocolate Chips (Easiest)
Lily's Dark Chocolate Baking Chips (sweetened with stevia)
ChocZero Dark Chocolate Chips (sweetened with monk fruit)
Pre-sweetened, so you may not need additional sweetener
Melt smoothly
Consistent results
Option 2: High-Percentage Dark Chocolate Bars (Most Authentic)
Lindt Excellence 85%, 90%, or 95%
Ghirardelli Intense Dark 86%
Green & Black's Organic 85%
Less expensive than keto chips
Requires added sweetener (to taste)
More complex flavor
What to avoid:
Milk chocolate (too many carbs, won't set properly)
Dark chocolate under 70% (too sweet, too many carbs)
Chocolate with questionable sweeteners (maltitol causes digestive issues)
My preference: Lindt 90% Excellence + monk fruit sweetener. Perfect balance of bitter and sweet, most luxurious texture.
Choosing Your Olive Oil
This is not the place to use cheap olive oil.
The olive oil flavor comes through prominently, so quality matters enormously.
What to look for:
Extra virgin (first cold-pressed)
Robust and fruity (not mild or light)
Recent harvest date (fresher = better flavor)
Dark glass bottle (protects from light)
Single origin preferred (Greece, Italy, Spain, California)
Flavor profiles:
Greek (Koroneiki olives): Peppery, grassy, intense
Italian (Tuscan): Fruity, slightly bitter, herbaceous
Spanish (Picual or Arbequina): Fruity, nutty, smooth
California (various): Buttery, mellow, approachable
My recommendation: Greek extra virgin for the most pronounced flavor, or Tuscan for a more subtle fruitiness.
Brands I trust:
Kasandrinos (Greek)
California Olive Ranch (Arbequina)
Colavita (Italian)
Cobram Estate (Australian, but excellent)
The test: Taste your olive oil plain. If it tastes good on its own, it will taste good in your truffles. If it tastes flat or rancid, it will ruin them.
About Fleur de Sel
What is it?- Fleur de sel means "flower of salt" in French. It's hand-harvested sea salt from France (traditionally from Brittany).
Why use it?
Delicate, flaky crystals
Clean, pure salt flavor (not harsh)
Slight crunch when you bite
Luxurious finishing touch
Where to find it:
Specialty grocery stores
Online (Amazon, Williams Sonoma)
Gourmet food shops
Substitutes:
Maldon sea salt (British, very similar)
Cyprus black flake salt (dramatic presentation!)
Any flaky sea salt (NOT table salt)
Cost: Around $8-15 for a small container that will last many batches.
Equipment You'll Need
Essential Tools
Tool | Purpose |
Double Boiler OR Microwave-Safe Bowl | For melting chocolate gently
|
Spatula or Whisk | For stirring ganache smooth |
Shallow Baking Dish or Container | For chilling ganache (8x8 inch works great) |
Small Cookie Scoop or Melon Baller | For portioning truffles evenly (1-tablespoon size) |
Shallow Bowl or Plate | For rolling truffles in cocoa powder |
Baking Sheet | Lined with parchment paper (for setting finished truffles) |
Nice-to-Have Tools
Food scale (for precision)
Disposable food gloves (keeps hands clean while rolling)
Pretty gift boxes or bags (for gift-giving)
Parchment paper squares (for storing between layers)
Step-by-Step Instructions
Step 1: Prep Your Workspace (5 Minutes)
Set up for success:
Line a shallow container (8x8 inch) with parchment paper
This is where ganache will chill
Parchment makes removal easy
Chop chocolate into small, even pieces
Smaller pieces melt more evenly
Or use chocolate chips (no chopping needed!)
Measure out olive oil and have it ready
Room temperature is ideal
Prepare your coating station:
Put cocoa powder in a shallow bowl
Line a baking sheet with parchment
Set aside fleur de sel
Organization matters: Having everything ready before you start makes the process smooth and stress-free.
Step 2: Make the Chocolate Ganache (10 Minutes)
What is ganache? - A French term for chocolate and cream emulsified together. It's the base of truffles, fillings, and glazes.
Method 1: Double Boiler (Most Controlled)
Fill a saucepan with 1-2 inches of water
Bring to a gentle simmer (not a rolling boil)
Place chopped chocolate in a heatproof bowl that fits over the saucepan
The bowl should not touch the water
Add heavy cream to the chocolate
Place bowl over simmering water
Stir frequently until chocolate is almost completely melted
Remove from heat and continue stirring until completely smooth
Add vanilla and salt, stir to combine
Method 2: Microwave (Faster, But Watch Carefully)
Place chopped chocolate in microwave-safe bowl
Add heavy cream
Microwave for 30 seconds, then stir
Continue in 15-second intervals, stirring between each, until almost melted
Stir vigorously until completely smooth (residual heat will melt remaining bits)
Add vanilla and salt, stir to combine
What you're looking for: Smooth, glossy, silky chocolate mixture with no lumps.
Troubleshooting:
Problem | Solution |
If chocolate seizes (becomes grainy and stiff) | Add 1 teaspoon of warm water or cream at a time, stirring vigorously, until smooth again |
If it's too thin | It will thicken as it cools—be patient |
If it's lumpy | Keep stirring! The heat will smooth it out |
Step 3: Add the Olive Oil (The Magic Step!)
This is what makes these Mediterranean truffles special.
Let the chocolate mixture cool for 2-3 minutes
You don't want it scalding hot when you add olive oil
Slowly drizzle in the extra virgin olive oil while stirring constantly
Add it gradually, not all at once
This helps it emulsify properly
Stir gently but thoroughly until the olive oil is completely incorporated
The mixture should become even glossier and more fluid
Taste it (yes, with a spoon—this is important!)
Too bitter? Add 1-2 tablespoons of monk fruit sweetener, stir, taste again
Not enough olive oil flavor? Add another tablespoon (up to 4 tablespoons total)
Perfect? You're done!
What's happening: The olive oil adds richness, silkiness, and that subtle fruity depth. It also keeps the ganache from being too firm when chilled (butter-based ganache can get rock-hard).
Step 4: Chill the Ganache (1-2 Hours)
This is the most important step—and the easiest.
Pour ganache into your prepared parchment-lined container
Smooth the top with a spatula
Let cool at room temperature for 15-20 minutes
Cover with plastic wrap or a lid
Refrigerate for 1-2 hours until firm but still scoop-able
Timing guide:
1 hour: Firm enough to scoop (but softer, easier to roll)
2 hours: Very firm (harder to scoop, but holds shape better)
Overnight: Too firm (let sit at room temp for 15 minutes before scooping)
The test: Press your finger lightly into the ganache. It should feel firm like fudge, not liquid or sticky.
Can you freeze it?
Yes! Freeze for 30-40 minutes for faster setting. But don't leave it too long or it will be too hard to scoop.
Step 5: Shape the Truffles (10-15 Minutes)
This is the messiest step—but also the most fun!
Pro tip: Wear disposable food gloves or lightly oil your hands with olive oil. Chocolate melts quickly from body heat!
The Process:
Remove ganache from fridge
Use a small cookie scoop (1-tablespoon size) to scoop portions
Or use a melon baller
Or just use a spoon and eyeball it
Drop each scoop onto your parchment-lined baking sheet
Repeat until all ganache is scooped (should make 20-24 truffles)
Don't worry about perfect shapes yet! They'll be lumpy and weird. That's normal.
Optional shaping step:
Quickly roll each truffle between your palms to smooth it into a ball
Work fast—they soften quickly
They don't have to be perfect! Rustic, irregular shapes are traditional
Place in fridge for 10-15 minutes to firm up again before coating.
Step 6: Coat the Truffles (5-10 Minutes)
This is where they become beautiful.
The Classic Cocoa Coating:
Put cocoa powder in a shallow bowl
Remove a few truffles from fridge (work in batches so they don't get too soft)
Drop a truffle into the cocoa powder
Gently roll until completely coated
Pick up and gently roll between your palms one more time (cocoa will stick and look "dusty" in the best way)
Place on parchment-lined baking sheet
Repeat with remaining truffles
The Fancy Nut Coating:
Roll in chopped pistachios or almonds instead of cocoa
Press nuts lightly to adhere
The Double Chocolate Coating:
Coat in cocoa powder first
Then drizzle with melted sugar-free chocolate (optional but stunning!)
What you're looking for: Evenly coated truffles with a matte, powdered finish. They should look rustic and artisanal, not perfect.
Step 7: Add Fleur de Sel (The Finishing Touch!)
This tiny detail makes ALL the difference.
Arrange coated truffles on your baking sheet
Take a small pinch of fleur de sel
Sprinkle 2-3 flakes on top of each truffle
Don't go overboard—a little goes a long way
You want visible crystals catching the light
Why this works:
Salt enhances chocolate flavor (makes it taste MORE chocolatey)
The crunch is texturally interesting
It looks incredibly professional and elegant
Sweet + salty = irresistible
Step 8: Final Chill and Store (30+ Minutes)
Almost done!
Return truffles to refrigerator for 30 minutes to set completely
Transfer to an airtight container with parchment between layers
Store in refrigerator until ready to serve or gift
Storage guidelines:
Fridge: Up to 2 weeks (best within 1 week)
Freezer: Up to 3 months (thaw in fridge overnight before serving)
Room temperature: 2-3 hours max (they'll soften, but still delicious!)
Serving tip: Remove from fridge 10-15 minutes before serving. They're best slightly cool, not rock-hard cold.
Tips for Success
Texture Tips
Textrure | Tips |
For softer, creamier truffles |
|
For firmer, more stable truffles |
|
The perfect texture |
|
Flavor Variations
Flavor | Ingredients |
Orange-Olive Oil Truffles |
|
Espresso-Olive Oil Truffles |
|
Mint-Olive Oil Truffles |
|
Spiced-Olive Oil Truffles |
|
Sea Salt Caramel Olive Oil Truffles |
|
Gifting Tips
Packaging ideas:
Small kraft boxes tied with twine
Clear cellophane bags with ribbon
Mason jars with fabric tops
Decorative tins with parchment layers
White bakery boxes (classic and elegant)
Presentation:
Arrange in paper candy cups (like at chocolatiers)
Layer with parchment squares between rows
Include a small card: "Keto-friendly! Only 2g net carbs per truffle"
Add a sprig of fresh rosemary for visual interest
How many per gift:
4-6 truffles for small thank-you gifts
8-12 truffles for teacher/neighbor gifts
16-20 truffles for special occasion gifts
Storage instructions to include: "Store in refrigerator. Best within 1 week. Remove 10 minutes before enjoying for optimal texture. Can be frozen up to 3 months."
Troubleshooting
Problem | Cause | Solution |
My ganache won't come together—it's grainy and separated. | Chocolate was too hot when you added cream, or you added liquid too fast. | Add 1 teaspoon warm water or cream at a time, stirring vigorously. The emulsion will come back together. |
My ganache is too thin and won't firm up. | Too much liquid, or not enough chocolate. | Chill longer (even overnight). OR melt and add 1-2 oz more chopped chocolate, then re-chill. |
My ganache is too thick/hard after chilling. | Too much chocolate relative to liquid, or chocolate percentage was too high. | Let sit at room temp for 15-20 minutes. OR warm in microwave for 5-10 seconds, stir, let cool slightly, then scoop. |
The truffles are melting in my hands. | Your hands are too warm, or the ganache wasn't chilled long enough. | Wear food gloves, or lightly oil your hands. Work quickly. Chill ganache longer next time. |
I can taste the olive oil too much—it's overwhelming | Low-quality olive oil with off-flavors, or you used too much. | Use less olive oil next time (start with 2 tablespoons). Invest in better quality EVOO—it should taste fruity, not bitter or rancid. |
he cocoa powder coating is clumpy. | Truffles were too warm when you coated them | Chill truffles very well before coating. Sift the cocoa powder to remove clumps. |
Serving Suggestions
How to Serve These Truffles
For a Dessert Course:
Serve 2-3 truffles per person on small plates
Add a dollop of unsweetened whipped cream
Garnish plate with fresh mint sprig
Pair with espresso or Greek coffee
For a Cookie Platter:
Arrange truffles alongside keto almond cookies
Add some fresh berries (strawberries, raspberries)
Include some cheese (manchego or aged cheddar pairs beautifully with dark chocolate)
Scatter fresh rosemary sprigs for aroma and visual
For an Elegant Gift:
Pack in a small decorative box
Include tasting notes: "Dark chocolate ganache with fruity Greek olive oil and fleur de sel"
Tie with silk ribbon
Add a handwritten note
Pairing Suggestions
Coffee:
Espresso (classic!)
Greek coffee (strong, unfiltered—traditional)
Cappuccino
Pour-over with dark roast beans
Tea:
Earl Grey (bergamot complements chocolate and olive oil)
Mint tea (refreshing contrast)
Chai (spices enhance chocolate)
Wine:
Port (traditional with chocolate)
Red wine with chocolate notes (Cabernet, Zinfandel)
Sweet dessert wine (Commandaria from Cyprus)
Spirits:
Dark rum (sip alongside)
Cognac or brandy (sophisticated pairing)
Irish cream (sugar-free version)
Keto note: Wine and spirits have carbs. Budget accordingly if staying strict keto.
Nutritional Information (Per Truffle, Makes 22)
Macros:
Calories | Fat | Protein | Total Carbs | Fiber | Net Carbs |
88-95 | 8g | 1g | 4g | 2g | 2g |
Why It's Nutritious:
Ingredient | Nutritien Information |
Dark Chocolate |
|
Extra Virgin Olive Oil |
|
Benefits of the combination | Satisfies chocolate cravings completely
|
This is indulgence with benefits.
Variations to Try
1. White Chocolate Olive Oil Truffles
Replace dark chocolate with:
Lily's White Chocolate Chips
OR ChocZero White Chocolate
Add 1 tablespoon lemon zest for brightness
Roll in unsweetened shredded coconut
New macros: ~3g net carbs (white chocolate has slightly more carbs)
2. Mocha Olive Oil Truffles
Add to ganache:
2 teaspoons instant espresso powder
¼ teaspoon cinnamon
Roll in cocoa powder mixed with more espresso powder
3. Salted Caramel Olive Oil Truffles
Before chilling:
Swirl in 3 tablespoons sugar-free caramel sauce (keto brand)
Top each truffle with extra fleur de sel
Roll in cocoa powder or leave plain
4. Raspberry Olive Oil Truffles
Add to ganache:
2 tablespoons freeze-dried raspberry powder
OR ½ teaspoon raspberry extract
Roll in cocoa powder mixed with more raspberry powder
5. Coconut Olive Oil Truffles
After shaping:
Roll in toasted unsweetened shredded coconut instead of cocoa
Tastes like Bounty bars but keto!
Frequently Asked Questions
Can I make these dairy-free?
Yes! Replace heavy cream with:
Full-fat canned coconut cream (thick part only)
Use the same amount (⅓ cup)
Chill the can overnight, then scoop out just the solid cream on top
Result: Slightly firmer truffles with a subtle coconut flavor that complements the chocolate and olive oil beautifully.
Can I make these with regular butter instead of olive oil?
You can, but then they're not Mediterranean truffles anymore!
The olive oil is what makes these special:
It adds fruity depth
It creates silkier texture
It's heart-healthy
It's authentically Mediterranean
If you must use butter:
Use 3 tablespoons unsalted butter instead of olive oil
Melt it with the chocolate
Texture will be slightly firmer
Flavor will be more traditional French-style
Do these really taste like olive oil?
No—and that's the magic.
Good quality extra virgin olive oil adds:
Subtle fruitiness (not "olivey")
Velvety texture
Slight peppery finish (very subtle)
Depth and complexity
It enhances the chocolate rather than competing with it.
If you CAN taste olive oil prominently:
Your olive oil is low quality or rancid (replace it!)
You used too much (reduce to 2 tablespoons next time)
You used "light" or "pure" olive oil (these taste flat—use EVOO)
Can I use cocoa butter instead of olive oil?
Cocoa butter works, but it's a completely different recipe.
Cocoa butter:
Creates firmer truffles (almost like solid chocolate)
Less Mediterranean flavor
More expensive
Harder to find
If you prefer cocoa butter: Look for a traditional French truffle recipe. This Mediterranean version is designed around olive oil's unique properties.
How long do these truffles last?
Refrigerator: 2 weeks (best within 1 week)
Freezer: 3 months (thaw in fridge overnight)
Room temperature: 2-3 hours max
Signs they've gone bad:
Off smell (rancid or sour)
Visible mold (very rare if stored properly)
Grainy texture (chocolate bloom—harmless but unpleasant)
To prevent bloom: Keep in airtight container, avoid temperature fluctuations.
Can I make these without sweetener?
Absolutely! 85% dark chocolate is traditional Mediterranean sweetness level—only mildly sweet.
If you skip added sweetener:
Truffles will be more sophisticated, less candy-like
Great for dark chocolate lovers
Pairs better with coffee
Even lower carb (1.5g net carbs per truffle)
Mediterranean philosophy: Sweets should taste like their main ingredient (chocolate), not just "sweet."
Why is my ganache grainy?
Common causes:
Water got into the chocolate (even a drop causes seizing)
Chocolate overheated (it scorched slightly)
You stirred too vigorously while it was hot (created air bubbles)
Fixes:
Add 1 teaspoon warm water or cream, stir gently until smooth
Strain through fine-mesh sieve (removes any solid bits)
Start over if truly ruined (it happens!)
Prevention:
Keep all utensils completely dry
Use gentle, low heat
Stir slowly and steadily
Can I add alcohol?
Yes! Alcohol adds sophistication.
How much: 1-2 tablespoons added after ganache is made.
Best options:
Dark rum (classic truffle flavor)
Grand Marnier (orange liqueur)
Brandy or Cognac (elegant)
Amaretto (almond flavor)
Kahlúa (coffee flavor)
Note: Alcohol prevents ganache from setting as firmly. You may need to chill longer or add slightly less olive oil to compensate.
Carbs: Spirits add minimal carbs, but check labels.
Cultural Note: Chocolate and Olive Oil in the Mediterranean
Understanding the cultural significance makes these truffles even more special.
Italy's Love Affair with Olive Oil Chocolate:
Tuscany and Sicily particularly embrace this pairing
Considered more refined than butter-based chocolates
Often given as gifts during holidays
Cioccolatini (little chocolates) are part of Italian hospitality
Spain's Chocolate Heritage:
Spain brought chocolate from the Americas to Europe
Traditional Spanish hot chocolate uses olive oil
The fruity notes of Spanish Arbequina olives pair beautifully with cacao
Chocolate shops in Barcelona and Madrid often feature olive oil variations
Greece's Sweet Traditions:
Greeks use olive oil in almost all traditional sweets
Chocolate is relatively modern, but the technique translates
Olive oil symbolizes abundance, prosperity, and hospitality
These truffles honor that tradition in a contemporary way
The Philosophy: Both chocolate and olive oil are fruits of the earth (cacao pods, olives). Pairing them celebrates the bounty of the Mediterranean landscape and the wisdom of using what grows locally.
By making these truffles, you're participating in centuries of Mediterranean food tradition—adapted for modern health consciousness, but honoring ancient flavors.
Related Posts:
Mediterranean Roasted Turkey – Keto Christmas Dinner
Disclaimer: This article is for informational purposes only and is not medical advice. Nutritional information is approximate and may vary based on specific ingredients and serving sizes. If you have dietary restrictions, allergies, or health conditions, consult with your healthcare provider before making dietary changes.
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