Fennel Pollen Salted Caramel Olive Oil Chocolate Truffles

• Fennel Pollen Salted Caramel
• 1/2 cup sugar
• 1/3 cup heavy cream
• 2 tablespoons butter
• 1 teaspoon salt
• 1 teaspoon fennel pollen
• Salted Caramel Chocolate Truffles
• 1/2 pound dark chocolate chocolate, chopped
• 1/3 cup heavy cream
• 2.5 tablespoons olive oil
• Fennel Pollen Salted Caramel, cooled to pourable
• cocoa powder

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.

caramel, sugar, heavy cream, butter, salt, fennel pollen, caramel chocolate truffles, chocolate chocolate, heavy cream, olive oil, caramel, cocoa

Taken from food52.com/recipes/16032-fennel-pollen-salted-caramel-olive-oil-chocolate-truffles (may not work)