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

Serves: 

24 truffles

Cooking Level: Beginner

Prep Time

20 minutes

Cook Time

5 minutes

Inactive Time

2 hours

Total Time

2 hours 25 minutes

INGREDIENTS:

• 8 1/2 ounces dark chocolate chopped (recommended: Valrhona)
• 1/4 cup cream
• 2 teaspoons balsamic vinegar
• 1/2 cup cocoa powder

INSTRUCTIONS:

• 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.

NUTRITION:

Calories: 73kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 3mg | Potassium: 102mg | Fiber: 2g | Sugar: 3g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

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