If you know me at all, you know that I am a total sucker for all things chocolate. As a general rule, any dessert that doesn’t include chocolate in some form is a waste of calories. Of course there are exceptions, but normally, the more chocolate the better. Case and point: you’re in for a treat with these balsamic chocolate truffles.
Truffles are pretty simple. Dark chocolate is melted together with heavy cream, then rolled in rich cocoa powder to coat. These truffles are extra special because they are flavored with balsamic vinegar. A little bit of balsamic vinegar goes a long way. It adds a punch of flavor to these truffles and makes the chocolate taste even more rich and indulgent. Pop one of these decadent little treats into your mouth and enjoy!
- 8 ounces bittersweet chocolate, chopped
- 1/4 cup heavy cream
- 2 teaspoons balsamic vinegar
- 1/2 cup unsweetened cocoa powder
- Melt the chocolate and cream in the top of a double boiler placed over simmering water, stirring until completely smooth. Transfer the melted chocolate to a small bowl and stir in the vinegar. Chill in the refrigerator for 2 hours.
- Line a large baking sheet with parchment paper. Remove the cooled chocolate from the refrigerator and let sit at room temperature for 1 hour. Use a teaspoon to scoop out chocolate and form into small balls. Place the truffles on the baking sheet. Place the cocoa powder in a small shallow dish. Working in batches, place the truffles in the cocoa powder and roll to coat.