Chocolate Balsamic Persian Lime and Coconut Truffles


8 1/2 oz Dark Chocolate (semi-sweet, bittersweet or combo)
1/4 cup Heavy Cream
2 Tbsp Trio Carmel Persian Lime Olive Oil
2 tsp Trio Carmel Dark Chocolate Balsamic Vinegar
Cocoa Powder, as needed
Limes, finely zested
Shredded Coconut, as needed


Pour heavy cream in bowl over simmering water (double boiler). Turn off heat and stir in chocolate and EVOO.

Once chocolate has melted remove bowl from double boiler and stir in balsamic vinegar, Refrigerate chocolate for 1 hour and return to room temperature for 1-2 hours.

Put cocoa powder in a bowl and mix lime zest and coconut in another bowl. Scoop 1 tsp of chocolate and form into a bowl. Roll balls into the different coatings. Store in refrigerator.

(makes about 45 truffles)

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