Balsamic Chocolate Truffles

  • Level: Easy
  • Total: 3 hr 35 min
  • Prep: 25 min
  • Inactive: 3 hr
  • Cook: 10 min
  • Yield: 36 truffles
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Ingredients

8 1/2 ounces dark chocolate, chopped (recommended: Valrhona)

1/4 cup cream

2 teaspoons balsamic vinegar

1/2 cup cocoa powder

Directions

Melt the chocolate and cream in a double boiler over hot but not simmering water. Place melted chocolate in a small bowl. Stir in the balsamic vinegar. Cool the chocolate in the refrigerator for 1 hour. Remove from the refrigerator and let sit at room temperature for 2 hours, until firm but moldable.

Use a teaspoon to scoop out chocolate. Use your fingertips to shape into balls about the size of a cherry. Set the chocolate balls on a parchment-lined tray.

Place the cocoa powder in a small shallow dish. Place 6 truffles at a time in the cocoa powder and roll the truffles around to coat, and return the coated truffles to the baking sheet. Continue with the remaining truffles. Place the truffles in a serving dish or airtight package.

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