As I allued in a previous post, I wanted to find something to do with the Dark Chocolate Balsamic Vinegar I recently purchased. My original thought was just to top some ice cream with it, but while I’m sure that would be absolutely delicious, I wanted something a little different. I went searching for ideas and came across a recipe for truffles from Giada De Laurentiis (imagine that). So I made Dark Chocolate Balsamic Truffles.
Holy YUM (sorry…I hate that expression, but it works)! Really, I was sneaking tastes of the ganache as it was chilling in the fridge, it’s that good. Of course, I was also taking sips of the vinegar while puttering around the kitchen (it’s really not that weird…You can drink the stuff as a cap to your dinner!)
I’ve said before that I didn’t think I’d liked balsamic vinegar. It was always too syrupy-sweet for my taste. But once The Pheasant opened their olive oil and vinegar tasting room, and I learned about the crap that’s sold in the grocery stores, it was all over. My favorite is actually a Lemon-Infused White Balsamic. Super-tart and delicious. I could practically drink the stuff (actually, I’d sip that too, to be honest). I’d been using it in a homemade vinaigrette for salads, and I’ve pretty much ruined salad for myself. Since I’ve been out of it, I haven’t been eating them as enthusiastically. I’ll just have to get myself a large bottle of the stuff one of these days! But back to the truffles…
These are seriously amazing. I didn’t think they’d be that great, especially since the original recipe calls for only two teaspoons of balsamic vinegar. I increased that, because I didn’t think it would really be enough to taste, especially being masked by the bitterness of dark chocolate. I figured the fact that I was using dark chocolate-infused balsamic vinegar wouldn’t hurt.
I am happy I was right. In a heat-proof bowl, melt the chocolate and cream over hot but not simmering water. Remove from the heat and stir in the balsamic vinegar. Cool the chocolate in the refrigerator for 1 hour.
Remove from the refrigerator and let sit at room temperature for 2 hours, until firm but moldable. Line a baking sheet with parchment paper. Using a small cookie scoop, scoop out the truffles, and shape them into balls. Place them on the prepared baking sheet.
Place the cocoa powder in a small shallow dish. Roll the truffles around to coat.
They are rich and indulgent, so a little goes a long way. I’ll probably share some of these with my favorites at work, but really? I want to eat them all myself. The tang from the vinegar is pleasantly complimented by the bitterness of the chocolate. They’re so so good.
In a heat-proof bowl, melt the chocolate and cream over hot but not simmering water. Remove from the heat and stir in the balsamic vinegar. Cool the chocolate in the refrigerator for 1 hour.