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...|
- 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
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.