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!