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.
Dark Chocolate Balsamic Truffles
Ingredients
Instructions
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.
I’m about to try this recipe, it looks and sounds amazing!! I’m wondering about storing them to sever at a later date.
Do i refrigerate? It can they sit at room temperature for oh, say, five days?
Hi Tracey, if you’re making these ahead of time, I would keep them refrigerated in an air-tight container. Let them sit at room temp for 15-20 minutes before serving.
Thanks Rachel!! ?