1/2 Cup heavy cream
1 pinch of Sea Salt
8 oz best quality dark chocolate in chip form, or chopped
3 Tbsp Dark or White Balsamic Vinegar – our favorites are Espresso Balsamic, Tangerine Balsamic, Pomegranate Balsamic, Grapefruit Balsamic and Traditional Balsamic
1/2 Cup Cocoa Powder for rolling the truffles
Place the chopped chocolate in a medium size heatproof bowl.
Heat the cream and salt in a heavy-bottomed sauce pan over low heat until it just begins to steam. Do not allow it to simmer or boil.
Pour the cream over the chopped chocolate and allow to sit for 2-3 minutes without stirring. Stir the mixture gently with a wooden spoon until all the chocolate is melted. If needed, you can put the heatproof bowl with the chocolate-cream mixture over a bowl or pan of hot water, continuing to stir until the chocolate is all melted before removing bowl/pan from heat.
Add the balsamic vinegar to the chocolate-cream mixture and stir to incorporate. Allow to cool to room temperature before covering the bowl and transferring to the refrigerator. Refrigerate until the ganache has become cool enough to be scooped and formed into balls (several hours to overnight).
Line a baking sheet, that will fit into your freezer, with parchment paper.
Take 1 tsp of cold balsamic-chocolate ganache and quickly roll between your hands to form a rough sphere. (If you spend too much time trying to get the shape just right, you’ll begin to melt the ganache, and it will be a mess.) Place ganache balls on the prepared baking sheet.
Continue forming chocolate balls until baking sheet is filled (or you run out of ganache) and then place the sheet in the fridge or freezer to firm up the truffle balls when you’re done rolling all of them. Allow truffles to chill until they are no longer sticky-tacky to the touch.
Take the baking sheet back out of the fridge or freezer. Now you can roll the balsamic ganache balls in your favorite coating, such as cocoa powder or in tempered (melted) chocolate. If you like, you can also decorate the truffles with Silver Sanding Sugar, Nonpareils, or with Espresso Brava Salt or other flavored salts.
These are best stored in single layers, separated by parchment or wax paper in a sealed container in the refrigerator. They can be taken out and served at room temperature.
Makes approximately 30-40 small truffles
This recipe came to us from Veronica Foods who supplies our wonderful oils and vinegars!
3- 1 oz squares unsweetened baking chocolate
1/4 Cup (1/2 stick) butter
2 Tbsp heavy or whipping cream
7 Tbsp sifted confectioners’ (powdered) sugar
1 tsp Vanilla Extract
2 Tbsp finely-chopped hazelnuts (optional)
2 Tbsp shredded sweetened coconut
Using a heavy, sharp chef’s knife, break baking chocolate squares into smaller chunks. Melt chocolate in a heavy saucepan (or in the top of a double-boiler) with butter. Once chocolate-butter combination is melted, add the heavy cream and stir briefly to combine.
Stir in the powdered sugar and vanilla, (and optional nuts or shredded coconut), a little bit at a time. Stir gently and continuously until the clumps of powdered sugar are smoothed out and the mixture is well combined.
Remove truffle “batter” from heat, cover and store somewhere cool (an unheated porch or pantry is my favorite) at least 12 hours.
Scoop about 1 tsp of chilled truffle chocolate out of pan, and roll gently between your palms until slightly-warmed truffle takes its ball shape. If desired, roll truffle in chocolate-cinnamon coating or in Vanilla Sugar. Put finished truffles on a sheet of waxed or parchment paper (or into tiny individual paper candy cups).
Refrigerate until ready to give or serve.
For the Bittersweet Chocolate Truffle Base:
1-1/4 Cups heavy whipping cream
9 oz high–quality bittersweet chocolate (70% cocoa), chopped, divided
For the Chocolate coating:
8 oz high–quality bittersweet chocolate (70% cocoa), chopped
Unsweetened cocoa powder (optional; for rolling)
For the Base:
Bring cream to simmer in heavy small saucepan. Remove from heat; cool until lukewarm, 10 minutes. Stir in aged balsamic vinegar.
Meanwhile, stir 7 oz chocolate in metal bowl over saucepan of simmering water until smooth. Remove from heat. Add the remaining 2 oz of chocolate; stir until smooth. Stir in cream-balsamic mixture.
Chill truffle base until firm enough to roll, about 3 hours.
Line rimmed baking sheet with waxed paper. Roll 2 tsp of chilled truffle base between fingertips to form a ball. Transfer to prepared sheet. Repeat with remaining truffle base. Chill until firm, about 1 hour.
For chocolate coating:
Line another rimmed baking sheet with waxed paper. Stir bittersweet chocolate chunks in metal bowl over saucepan of simmering water just until melted. Remove from heat. Cool slightly.
Scoop some of warm (not hot) melted chocolate into palm of hand. Place 1 chilled truffle in hand and roll in palm to coat. Transfer to prepared sheet. Repeat with remaining melted chocolate and truffles, rewarming chocolate if necessary. Roll in cocoa powder if desired.*
Chill coated truffles until firm, about 1 hour.
Truffles can be made up to 1 week ahead. Store in airtight container and keep chilled. Let stand at room temperature 1 hour before serving.
*For variations, consider rolling in a mix of equal parts unsweetened cocoa and cinnamon, or roll in confectioners’ sugar, or finely chopped nuts such as pistachios or hazelnuts.