Telegraph Hill Drunken Prune and Chocolate Truffles

Ingredients

• 2 pouches Telegraph Hill Drunken Prunes, drained
• 300g chocolate, melted, divided into 150g portions
• 150g walnuts, chopped
• pinch of salt
• 4 tbsp Telegraph Hill extra virgin olive oil

Instructions

1. Chop Telegraph Hill Drunken Prunes in food processor
2. Mix with first portion of 150g melted chocolate and chopped walnuts
3. Shape into 30g balls
4. Dip balls into 150g melted chocolate mixed with 4 tbsp extra virgin olive oil
5. Drizzle melted chocolate over balls or sprinkle more with chopped walnuts.