Photo Credit: Elizabeth Newman
I think of these truffles sort of like candy for adults. It starts off with a dark chocolate ganache that gets spiked with a bit of balsamic vinegar – in a recipe as simple as this, it’s worth it to get great chocolate and really high quality balsamic!
Chocolate and balsamic may not seem like an obvious pairing, but I happen to love it. They’re both rich and sweet, so they emphasize and complement each other beautifully.
Chocolate Balsamic Truffles
- 8 1/2 ounces dark chocolate chopped (recommended: Valrhona)
- 1/4 cup cream
- 2 teaspoons balsamic vinegar
- 1/2 cup cocoa powder
- 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.