Balsamic Chocolate Truffles Recipes

BALSAMIC CHOCOLATE TRUFFLES

Steps:

• 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.

BALSAMIC CHOCOLATE TRUFFLES

Steps:

• Put balsamic and cherries into a small pot and bring to a boil. Reduce heat and simmer 5 minutes. Remove cherries and discard (or use later in a salad. You won't regret it.) Set balsamic aside to cool.
• Melt chocolate and cream in a double boiler (or a heat-proof glass bowl over a pot filled with water), making sure the water is hot, not boiling.
• Place melted chocolate in a small bowl and add the cooled balsamic. Mix well.
• Cool in the refrigerator about 1 hour. Let sit at room temperature for 1 hour, until firm but moldable.
• Roll mixture into one inch balls and place on a parchment lined tray. Pour cocoa powder into a shallow dish and roll balls to cover.
• Serve immediately or store in an airtight container up to one week.

BALSAMIC TRUFFLES

Steps:

• Follow recipe for bittersweet chocolate truffle base , stirring aged balsamic vinegar into lukewarm cream. Mix in melted chocolate. Chill truffle base and form truffles. Drop each freshly coated truffle (or just-formed, uncoated truffle) into bowl of hazelnuts; turn to coat.