3 minute read to learn this recipe that uses Bergamot Essential Oil.
Cooking with Bergamot Essential Oil
I guarantee to you that cooking or baking with essential oils is so convenient. Primarily, it truly enhances the flavor of your food and at the same time provides health benefits. I love incorporating essential oils in our family’s dishes, desserts or drinks. It makes me feel better knowing that I am preparing and cooking our food nutritiously for the health of my family.
Bergamot is one of the popular doTerrra oils that is tested for consumption safety. It is a palatable oil that is sourced from the most delicate of the citrus plants. Many Italians have used Bergamot for years to reduce feelings of stress and to soothe and revitalize their skin. Also in Greece, the unripe fruits are used as sweetmeats, eaten by the spoonful with coffee or used as ingredients in delectable desserts.
More Facts about Bergamot Oil
Bergamot oil is used topically and aromatic as well. It is exceptional among citrus oils due to its ability to be both uplifting and calming, hence making it ideal to help with anxious and sad feelings. Moreover, it is also purifying and cleansing for the skin while having a calming effect.
As I only use doTERRA’s Bergamot essential oil, I know it is highly concentrated, potent, and pure. As a result, you only need a drop or two to get the taste and full benefit of it. I’m pretty sure like me you are now excited to try new recipes using this oil.
Bergamot Truffles
- 2 drops Bergamot essential oil
- 1 cup heavy cream
- 1 tbsp mild honey (optional)
- 2 tbsp unsalted butter
- 8 ounces finely chopped bittersweet chocolate
Options to finish Bergamot Truffles
- 1 cup cocoa powder
- 1 cup coconut flakes (unsweetened or sweetened is your preference)
- 1 oz sprinkles (the kids love the coloured kind)
- 128 gms powdered sugar
- 1 cup finely chopped almonds (or nut of choice)
Steps in making the Ganache:
Using a small pot, add in the cream, then the honey over a medium flame, swirling the pan occasionally until steamy-hot. You need to cover the pot and let infuse 10 minutes. Afterwards, re-heat the cream until steamy-hot again.
In the meantime, you can add the butter, bergamot essential oil and 8 ounces of rough chopped chocolate in a heat-proof bowl. Then pour the hot cream mixture over the chocolate. Don’t touch it. Wait for 1 minute then gently whisk until you get a smooth ganache.
Let the ganache completely cool until it is solid enough to hold its shape when scooped, about 1 to 2 hours
After that, you must line a rimmed baking sheet with parchment paper and use a teaspoon to scoop 1″ balls of ganache onto the pan. You need to chill the balls until firm but still slightly flexible for 30 minutes.
Gently use your palms to roll and form the balls into round, even spheres. If the balls have become too soft then you can chill again for another 30 minutes before coating.
Once you have the balls formed, you can move on to coating the bergamot truffles.
Coating the Bergamot truffles:
You choose a topping of your choice or a bowl of each.
Add the topping in a shallow bowl. Once each of the balls are rolled, coat it in the mixture then place back on the sheet pan.
Once you’re done coating all the balls, let the truffles chill in the refrigerator for another hour or two before serving.
Be sure to store the Bergamot truffles properly by leaving them in an air tight container at a cool room temperature or refrigerate if you live in a hot and humid climate. Their shelf-life is 2 weeks up to even 1 month if properly stored in the refrigerator. If they last that long.
To learn more about essential oil recipes, read here. To purchase the oils click here.
