Chocolate Persian Lime Coconut Truffles

Posted on December 22, 2011 by Tommye Solem


8 1/2oz. Dark Chocolate (semi-sweet, bittersweet or combo)
1/4 cup heavy cream
2 Tablespoons Persian Lime Extra Virgin Olive Oil
2 Teaspoons 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 ball. Roll balls into the different coatings. Store in refrigerator. (Makes about 45 truffles.)

Posted in Desserts



Recent Articles