By Troy Johnson
This is a super easy recipe. Fun to make. Fun to eat! And the Violet Balsamic provides a beautiful flavor. Even better, no double-boiler is needed with this traditional French method of Truffle making. You can also use our other flavored Balsamic to change this up.
• 8.5 oz. Ghirardelli 60% Cacao dark chocolate, or similar (note: chips work much better!)
• 1/2 cup Heavy Cream
• 1/2 cup high quality Cocoa Powder
• 3 tsp Fresh Harvest Violet Balsamic Vinegar
Make sure the chocolate is at room temperature and chop into 1/4” pieces – or use chips, which is much easier.
In a saucepan (non-stick is best) heat the cream to a light boil on the stove, stirring frequently to avoid scorching.
Immediately take off the stove and add the chocolate. Stir well, and continue stirring until the chocolate and cream are thoroughly combined. The consistency should be smooth, with no chunks of chocolate. If the chocolate needs to be heated more, use low heat on the stove for a short time.
Next, add the Violet Balsamic. Stir again, thoroughly.
Let the chocolate site at room temp for 1-2 hours.
The chocolate mixture should be firm and mold-able.
Use a teaspoon to scoop out the chocolate. Use your fingertips to shape into balls about the size of a cherry.
Place the cocoa powder in a small bowl or measuring cup. Drop one truffle at a time in the cocoa powder and roll around to coat (I gently shake the measuring cup back and forth to coat the truffles, instead of using my fingers).
Gently place the coated truffles on a serving dish or package in an airtight container. YUM!