Fill a pot with 1/3 of water and bring to a simmer. In a bowl that will fit over the pot of water, break up the dark and milk chocolate and cover with the cream. Stir until the chocolate has melted. Slowly add the Lupi Extra Virgin Olive Oil by whisking it into the chocolate mixture. Once mixed, cool in the fridge for an hour.
Roll each teaspoon of truffle mixture into ball and then into the cocoa powder. Store in the fridge
