Balsamic Chocolate Truffles
Bitter dark chocolate and sweet balsamic are the perfect match.
- 290g dark chocolate, chopped (recommended: Valrhona)
- 60ml cream
- 10ml balsamic vinegar
- 65g cocoa powder
2) 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.
3) 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.