Balsamic Truffles


8 1/2 ounces dark chocolate, chopped

1/4 cup heavy cream

2 tsp balsamic vinegar of your choice*

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.

Place the cocoa powder in a small shallow bowl. Use a melon ball or tsp to scoop out chocolate. Use your fingertips to shape into balls about one inch in size. Place truffles one at a time in the cocoa powder and roll the truffles around to coat, and Place the truffles in a serving dish or airtight package. These make a great homemade holiday gift!

Chef's note*

We recommend most any of our balsamics that are not savory, such as: Raspberry, Blueberry, Coconut, Black Cherry, Tahitian Vanilla, Espresso, Blackberry Ginger, Honey Ginger, Dark Chocolate, Traditional 18-Year, Cinnamon Pear, Tangerine or Strawberry Balsamic.

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