12 ounces chocolate, chopped (semisweet or bittersweet)
3 tablespoons unsalted butter
1/3 cup heavy cream
1 teaspoon vanilla extract
3 – 4 teaspoons of flavored balsamic vinegar
In a double boiler over barely simmering water, combine chocolate, butter and heavy cream. Heat until chocolate is melted. Stir until you have a smooth mixture.
Remove from heat and whisk in vanilla. Allow mixture to cool before adding in balsamic vinegar. A good measure of readiness is to place a small dab of chocolate on your lips, if it’s warm and not hot the truffle mixture is ready to be infused. Stir in the balsamic vinegar.
Pour mixture into a shallow casserole dish and cool to room temperature. Cover with plastic wrap and refrigerate for about 2 hours. If you refrigerate longer than 2 hours the mixture will be too hard to work with. If this occurs, allow mixture to sit at room temperature until they are pliable enough to work with.
Line a baking sheet with parchment paper. Using a melon baller, scoop out chocolate mixture, roll into one inch balls, and place on prepared baking sheet. Continue with remaining chocolate mixture.
Roll balls in your desired coating, typically a high quality sweetened cocoa powder.
Refrigerate truffles until ready to serve.
If you would like to purchase a balsamic vinegar to use in this recipe visit our online store!