Balsamic Truffles

Balsamic Truffles



½  Cup heavy cream

16 Ounces Dark Chocolate

1 tablespoon raspberry balsamic vinegar.

1 teaspoon Chambord

¼ cup cocoa powder for dusting


1.In a double boiler melt chocolate and cream, stir until it becomes glossy.

  1. Add balsamic vinegar and Chambord, stir well.
  1. Remove from double boiler, and place the bowl to cool in a fridge for about an hour.
  1. Remove from fridge and let the ganache or chocolate mixture sit out until it is moldable.
  1. Scoop the mixture out with a spoon, and roll mixture into small balls.
  2. Roll truffles into the cocoa mix, serve truffles, or set aside in an airtight container.

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