Chocolate Balsamic Truffles: Outrageously rich and delicious with a secret ingredient! Perfect for holiday gifting and entertaining!
These Dark Chocolate Truffles get a marvelous depth of flavor from a splash of balsamic vinegar.
Chocolate Balsamic Truffles
I had been hoarding a marvelous array of exquisite Olive Tap extra virgin olive oils and balsamic vinegars that arrived before Christmas. The first I broke out was a decadent Chocolate Balsamic Vinegar for these Chocolate Balsamic Truffles. Balsamic truffles? Yes, you heard that right. A quality, aged balsamic is sweet and syrupy and provides a certain unrecognizable depth of flavor. You can increase the amount if you really want to taste the tang of the vinegar, less if you’re wary this first time, or just try the recipe as written. I bet no one will guess the mystery ingredient!
Easy Dark Chocolate Truffles
Do you know how easy is is to make truffles??? These beauties would be perfect for your Valentine or for Christmas gifting and entertaining. It literally takes a minute or two to melt the chocolate and cream…and mere minutes to roll them. There is just a bit of down time for chilling, but you MUST try them.
You may wonder why I rolled these in hot cocoa mix instead of plain cocoa powder…straight up cocoa powder can sometimes taste bitter, so a sweetened premixed option is an easy substitution. The hubby popped one into his mouth as soon as he spotted a bowl of these truffles on the kitchen counter. Many of you know about his persnickety palate…and there were only compliments as these melted deliciously in his mouth.
Then I sent the rest to a birthday party with Tom (the son who calls me when he is asked to bring a dish to a party…somehow he always finagles a dessert, knowing I’ll pinch hit). They disappeared in a flash. I wasn’t surprised.
- 8 ounces semi-sweet chocolate, chopped (I used Scharffen Berger)
- 1/4 cup cream
- 4 teaspoons aged balsamic vinegar (I used The Olive Tap's Dark Chocolate Balsamic Vinegar)
- 1/2 cup hot cocoa mix (I used Godiva)
- Gently melt chocolate and cream in the microwave, stopping and stirring at 30-second intervals till smooth. Stir in balsamic vinegar.
- Cool in the refrigerator for an hour, then let sit at room temperature for about 2 hours, till mixture reaches a good rolling consistency.
- Scoop out teaspoonfuls of chocolate. Shape into balls and place on parchment-lined baking sheet. Refrigerate if soft to firm up a bit, then re-roll into smooth balls.
- Roll in sifted hot cocoa mix and serve or store in an airtight container.