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  • 175 G Del Monte Olives
  • 300 G   Dark Chocolate
  • 3 TBSP Butter
  • ½ CUP Cream
  • 1 TSP Lemon Zest
  • SOME Unsweetened Cocoa Powder


  • Let’s start by heating the chocolate and cream together, in a double boiler until it melts.
  • Then take the mixture off the heat and whisk well to smooth out any lumps.
  • Add some butter to the chocolate and cream mixture with a little bit of lemon zest to give it a subtle zing.
  • Now mix all the ingredients well.
  • It’s time for hero of the show to make an appearance! Add the Del Monte olives to the mixture and fold it in.
  • Cover the chocolate mixture and let it sit in the refrigerator for a couple hours. We know the wait is hard.
  • Once the mixture is set, scoop out a spoonful and roll it into a small lemon sized ball. Make these delicious chocolate balls out of the whole mixture.
  • Refrigerate the prepared truffles for another hour. The wait is almost over, promise!
  • Once chilled dust the truffles with cocoa powder.


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