Ingredients
Equipment
Method
Directions:
- In a heatproof bowl, combine the chopped semi-sweet chocolate and heavy cream. Place the bowl over a pot of simmering water (double boiler method) and stir gently until the chocolate is completely melted and the mixture is smooth. Remove from heat.
- Once the chocolate and cream are melted together, stir in the aged balsamic vinegar. Mix well until fully incorporated.
- Cover the bowl with plastic wrap and refrigerate the chocolate mixture for about 1 to 2 hours, or until it is firm enough to handle.
- Once the mixture is firm, use a small cookie scoop or a tablespoon to portion out the truffles. Quickly roll each portion between your palms to form a smooth ball.
- Place the dry hot cocoa mix in a shallow dish. Roll each truffle in the cocoa mix until fully coated.
- Arrange the coated truffles on a cookie sheet lined with wax or parchment paper. Once all truffles are rolled and coated, place the sheet back in the refrigerator for about 30 minutes to set.
Notes
- Store truffles in an airtight container in the refrigerator for up to two weeks.
- For freezing, arrange truffles in a single layer and freeze until solid.
- Let truffles thaw in the refrigerator before serving for optimal texture.