Green olives are reputed to make men more virile and dark chocolate has been thought since the time of the ancient Mayans to increase erotic pleasure. Combine olives and chocolate and you have little aphrodisiac love bombs that are a must for an intimate Valentine’s Day dinner for two.
To create olive and chocolate aphrodisiac love bombs, I’ve dipped large green olives in dark chocolate and then stuffed them with a mixture of dark chocolate, lemon, and ricotta. The fruitiness of the chocolate and lemon pair well with the tangy olives and the ricotta gives the filling a smooth, creamy texture.
Olive and chocolate are an unusual flavor pairing, but not one to shy away from. If you enjoy sweet and salty combinations and you love olives (I realize that olives are a love/hate food), add these chocolate stuffed olives to your food bucket list.
Preparation Tips for Olive and Chocolate Aphrodisiac Love Bombs
If you want the dipped olives to look their best, make sure to temper the chocolate that you use for dipping. The recipe will still work if you don’t, but tempered chocolate looks smoother and cleaner.
I recently learned to zest lemons with a knife when I took a free online Craftsy class. Although you can zest your lemon however you like, the zest from a knife provides a greater burst of lemon flavor.
If you've tried this recipe, please RATE THE RECIPE and leave a comment below!
Olive and Chocolate Aphrodisiac Love Bombs
Green olives are reputed to make men more virile and dark chocolate has been thought since the time of the ancient Mayans to increase erotic pleasure. Combine olives and chocolate and you have little aphrodisiac love bombs that are a must for an intimate Valentine's Day dinner for two.
- 2 1/2 ounces dark chocolate
- 30 large green olives
- 2 ounces fresh ricotta cheese
- 1 teaspoon lemon zest
- 1 tablespoon sugar
- 1/4 teaspoon vanilla extract
Melt one and a half ounces of the dark chocolate in the microwave or using a double boiler.
Dip the closed end of each green olive halfway into the melted chocolate.
Set on a piece of parchment paper to harden.
Melt the remaining one ounce of chocolate and mix in a small bowl with ricotta, lemon zest, sugar, and vanilla.
Pipe filling into each olive.
Refrigerate olives until ready to serve.
If you keep the olives in the refrigerator until ready to dip, the chocolate will harden almost on contact.
Thanks to Brooke from Sucre Shop for making me the adorable “Olive You” wooden skewers.
Thanks to reader Steph G. for writing and suggesting that I pair olives and chocolate. I was so excited to receive her email!