Blood Orange Truffle Bites

While mending from my recent surgery, my sister came to visit for a few days. Bless her for being willing to travel so far from home to help me during the holidays. She also brought me some goodies….a couple of great recipes, an awesome cookbook and some excellent olive oils and balsamic vinegars. Lucky me!

This recipe uses blood orange olive oil and dark chocolate balsamic vinegar from Kalamazoo Olive Oil company

These truffle bites are chocolate-y, tasty and pretty. And easy to make! You will look like the Queen of the Kitchen if you serve these at your next soiree.

Gather the following ingredients:

1 box of brownie mix—I used Ghirardelli–be sure to use the “cake” type brownie directions and not the “fudgy” brownie

Blood orange olive oil—use the amount on the box to REPLACE the vegetable oil

Egg or eggs—follow box directions

Water—as directed on box

1/4 Cup of dark chocolate balsamic olive oil

1 Cup of semi-sweet chocolate morsels

Decorative sugars

Preheat your oven to 350 degrees  and grease a 13” x 9” glass baking pan.

Empty brownie mix into large mixing bowl.

Add egg(s) and water to mix according to directions on brownie mix package.

Instead of vegetable oil, use Blood Orange Olive Oil in the same amount as called for on the package.

Pour oil into brownie mix

Add the cup of chocolate chips

Stir with a large spoon to completely combine all of the ingredients. There is no need for a mixer, just get your groove on with a spoon and beat until smooth.

Pour the batter into the pan and spread evenly. Bake about 25 minutes or until a toothpick inserted into the middle comes out MOSTLY clean with a a crumb or two. About 25 minutes should do it. Just don’t overbake.

While the pan is cooling on the stove, use a fork to poke holes all over the brownie.

Now drizzle the Dark Chocolate Balsamic all over the pan of brownies.

Break apart the pan of brownies with the fork. Allow to cool for a few minutes and then make 1″ balls and roll between your hands. Use a bit of olive oil on your hands to prevent them from sticking.

I was busy making brownie balls and forgot to take a photo….so put on your thinking cap and just imagine how awesome it was!

Next roll each truffle into decorative sugar

I was fortunate in finding an a lovely assortment of sugars at Big Lots for next to nothing. They turned out to be truly lovely.

Place the sugared brownie truffles on a parchment lined cookie sheet

One you have rolled and sugared all of the truffles, place them in the refrigerator for at least 2 hours. You may then remove them from the cookie sheet and store them in a container in the refrigerator until ready to serve. They are uber fudgy, uber tasty and uber easy! They would be lovely served individually in their own truffle liners and are fantastic with a glass of wine. Don’t ask me how I know…..