Ingredients for Balsamic Chocolate Truffles
- 8 ounces dark chocolate
- 1/4 cup heavy cream
- 1/2 cup balsamic vinegar
- 1/2 cup pitted cherries
- 1/2 cup unsweetened cocoa powder
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How to Make Balsamic Chocolate Truffles
- In a small saucepan, combine 1/2 cup balsamic vinegar and 1/2 cup pitted cherries. Bring to a boil over medium heat.
- Reduce heat to low and simmer for 5 minutes, or until the cherries have softened slightly.
- Remove the cherries from the pan and discard. Set the balsamic vinegar aside to cool completely.
- Prepare a double boiler or use a heat-safe bowl set over a saucepan of simmering water (make sure the bottom of the bowl doesn't touch the water).
- Add 8 ounces of finely chopped dark chocolate and 1/4 cup heavy cream to the double boiler. Stir gently until the chocolate is completely melted and the mixture is smooth.
- Remove from heat and pour the melted chocolate into a medium bowl. Stir in the cooled balsamic vinegar until well combined.
- Cover the bowl and refrigerate for at least 1 hour, or until the mixture is firm but still slightly pliable.
- Let the truffle mixture sit at room temperature for about 30 minutes to soften slightly. This will make it easier to roll.
- Line a baking sheet with parchment paper. Roll the chocolate mixture into 1-inch balls.
- Pour 1/2 cup unsweetened cocoa powder into a shallow dish. Roll each truffle ball in the cocoa powder to coat evenly.
- Place the coated truffles on the prepared baking sheet. Serve immediately or store in an airtight container in the refrigerator for up to one week.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
29g
Carbs
2g
