Chocolate Raspberry Balsamic Truffles

If you haven’t tried making traditional chocolate truffles, you may be surprised at how easy they are. Essentially you make a simple 'ganache' of melted chocolate and heated cream, which is then cooled. At this point, you can now brag to everyone that you can make a 'ganache'! The cooled filling is then formed into small balls, and coated with cocoa powder. Truly, something this decadent doesn’t get any more effortless than this!

The twist for these truffles is the use of balsamic vinegar, which adds a punch of intense flavor. Using the raspberry balsamic adds a back note of the berry flavor to the dark chocolate. We chose our raspberry balsamic, but our Pastamoré Black Cherry would work just as well.

Shelf life (in this house):  About 5 minutes...

ingredients:

• 8 1/2 ounces dark chocolate, chopped (we recommend Valrhona)
• 1/4 cup cream
• 2 teaspoons Pastamoré Raspberry Balsamic Vinegar
• 1/2 cup cocoa powder

Melt the chocolate and cream in a double boiler over hot but not simmering water. Place melted chocolate in a small bowl. Stir in the Raspberry Balsamic Vinegar. Cool the chocolate in the refrigerator for one hour. Remove from the refrigerator and let sit at room temperature for 2 hours, until firm but moldable.

Use a teaspoon to scoop out chocolate. Use your fingertips to shape into balls about the size of a large cherry. Set the chocolate balls on a parchment-lined tray.

Place the cocoa powder in a small shallow dish. Place 6 truffles at a time in the cocoa powder and roll the truffles around to coat, and return the coated truffles to the baking sheet. Continue with the remaining truffles. Place the truffles on a serving dish or store in an airtight package.

Makes about 36 truffles.