Fennel Pollen Salted Caramel Olive Oil Chocolate Truffles – a delicious recipe with Caramel, sugar, heavy cream, butter, salt, fennel pollen. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a sauce pan, heat the sugar over medium until it begins to caramelize stirring occasionally.
2
When the sugar becomes caramel colored and is all dissolved, slowly pour in the cream. Be careful because it will boil and sometimes splatter. Continue stirring until it has been fully incorporated. If the caramel seizes up a little, continue to stir over the heat until it is liquid again.
3
Remove from heat and stir in the butter, salt and fennel pollen.
4
Heat the heavy cream in a sauce pan until it begins to bubble.
5
Pour over the chocolate and stir until melted.
6
Mix in the olive oil.
7
Stir in the salted caramel.
8
Set in the fridge for at least an hour to become solid.
9
With a spoon or melonballer, spoon out about a tablespoon of the ganche and roll it into a ball. Roll in the cocoa powder.
676
kcal
Calories
47
g
Fat
60
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: Fennel Pollen Salted Caramel, 1/2 cup sugar, 1/3 cup heavy cream, 2 tablespoons butter, and more.
Yes, Fennel Pollen Salted Caramel Olive Oil Chocolate Truffles falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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