Spanish Chocolate Truffles
- 1 cup heavy cream
- 9 oz gluten free chocolate chips
- flaky sea salt
- Olive oil
- Heat the cream to a simmer in a small pot.
- Pour over the chocolate in a separate bowl and let it sit for a few minutes.
- Slowly stir until the chocolate melts, cover and let cool in the fridge for an hour.
- Ball the chocolate into about 16 balls, most easily done by using a melon baller.
- Sprinkle lightly with sea salt.
- Keep refrigerated until ready to serve, drizzle a little olive oil over each when ready to serve.
- Simple and delicious!
Recipe by Celtic Celiac at https://www.celticceliac.com/potluck-dinner-club-spanish-night-with-bonus-chocolate-truffle-recipe/
3.2.2929