Ingredients

• 226 grams of dark chocolate chips or chopped pieces (about 1 3/4 cups)
• 1/2 cup of whipping cream
• 1 teaspoon vanilla
• 1 tablespoon of Blood orange olive oil (Can be substituted with lime olive oil, Chipotle, or another spicy oil)
Coatings
• Cocoa powder
• chopped almonds or other nuts
• candied ginger
• cinnamon
• Spicy chili or cayenne pepper

Instructions

1. Bring whipping cream to a simmer in a saucepan (Medium low heat)
2. Place chocolate in a large bowl
3. Pour simmering cream over chocolate
4. Stir in Vanilla and blood orange oil
5. Let cool for 15 minutes in bowl (You can transfer to wax paper and a tray if you desire square truffles)
6. Refrigerate for 1 to 2 hours, until chocolate ganache solidifies.
7. Scoop truffles with a spoon or a melon spoon. Roll ganache into balls using your hands, place on a tray with wax paper and return to refrigerator for at least 5 hours
8. Remove truffles from fridge, and roll in cocoa, cinnamon, nuts, spice, or candied ginger
9. Truffles are ready to serve, or place back in fridge for later