We 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!
- 8.5 oz Dark Chocolate
- ¼ Cup Cream
- 2 Teaspoons Olivo Amigo Spark Balsamic Vinegar
- ½ 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
Chocolate and balsamic may not seem like an obvious pairing, but we happen to love it. They're both rich and sweet, so they emphasize and complement each other beautifully. Love starts in the tummy!