Blood Orange Chocolate Truffles


1/2 Cup Blood Orange Olive Oil

1 Cup White Sugar

2 Large Eggs

2 tsp. Espresso Dark Balsamic Vinegar

1/4 Cup Dutch Process Cocoa Powder

1/2 Cup all-purpose Flour

1/2 tsp. Baking Powder

1/4 tsp. Salt

1/2 cup whipped cream cheese

3/4 C semi-sweet chocolate chips

7 - 10 oz baker’s chocolate for melting

Preheat the oven to 350 degrees.  Grease an 8x8 baking pan.  In a large mixing bowl, use a wooden spoon to combine the olive oil with the sugar.  Add the eggs and balsamic and stir just until blended.  Sift the cocoa, flour, baking powder and salt into the oil/sugar mixture.  Be careful not to over mix and beat in too much air.  Pour the mixture into the prepared pan and bake for 24 minutes.  Remove from oven while still gooey and soft.  Put gooey brownie-like batter in the mixer and break up into pieces.  Stir in cream cheese until mixture is smooth.  Gently fold in dark chocolate chips  Roll brownie mixture into tablespoon-sized balls.  Place them in the freezer for 1 hour. Once hardened, melt the baker’s chocolate, being very careful not to burn it.  Dip the brownie balls to coat them completely.  Place in the fridge for 30 minutes or until the chocolate coat solidifies.  Enjoy