Edible Flower Chocolate Truffles for a beautiful truffle that everyone can enjoy. You can incorporate the kids to help you get the balls rollin’. This recipe was made in partnership with Pompeian Olive Oil.
Mother’s Day is two weeks away! If you are looking for a fun treat that could include the kids.. try making these Edible Flower Chocolate Truffles. I’ve been eyeing the edible flowers in the grocery store for the past few years. It hasn’t been until NOW that I found the perfect recipe to incorporate these gorgeous flowers.
I’m a sucker for sweets, especially when they involve chocolate. I’m also a sucker for homemade truffles. In the past, I’ve made several different varieties, but these are definitely a favorite. If you are following a keto or low carb diet, feel more than welcome to indulge in this sweet treats. These will be the perfect addition if you want to surprise mom with a special homemade treat. They are also great to have on hand for an afternoon snack if you don’t feel like sharing.
When rolling these truffle balls, remember that chocolate melts in the palms of your hands, but they are the best resource for getting them round. I would roll them in my palms and then use a cookie scoop to help round them out before placing a few edible flowers to the outside. You can also buy pansies and have them lying flat on the chocolate truffles.
For this dish, I used Pompeian’s Robust Extra Virgin Olive Oil. It is a full-bodied flavor and is extremely low in acidity. I typically use a creamer for my truffles, but I love how the olive oil made these creamy and gave them a bit of shine.
- 8 ounces dark 55% cacao chocolate chips, semi-sweet
- 4 tablespoons unsalted butter
- 1/4 cup Pompeian Robust Extra Virgin Olive Oil
- 1 teaspoon Swerve
- 1/2 teaspoon vanilla extract
- 16 edible flowers (You can find edible flowers in most grocery stores)
InstructionsAdd chocolate chips, butter and olive oil to a double boiler. Stir continuously over low heat until melted. Stir in the Swerve and vanilla; remove from heat. Pour into a glass bowl and refrigerate covered for at least 3 hours. Remove and let it sit for 10 minutes. Using a spoon or ice cream scooper, scoop about 1 tablespoon of the chocolate into the palm of your hands. Roll around in your palms and then place back in the ice cream scoop to form a shaped circle. Add 12 flowers to the outer part of the truffle. Place back in the refrigerator until ready to serve. *Best served cold
ENJOY ~ Meagan
Disclosure: This is a sponsored post on behalf of Pompeian Olive Oil. All opinions are 100% my own and I appreciate your support on the brands that we love.