In a double boiler over steaming but not simmering water, add the chocolate, cream and salt. Allow the chocolate and cream to sit undisturbed for five minutes. Slowly begin to stir the chocolate over the hot water until completely melted.  Add the raspberry balsamic and stir to combine.

Pour the melted chocolate in to a shallow baking dish. Cover the dish with plastic wrap and refrigerate for approximately 45 minutes or until the chocolate is solid enough to scoop and roll. Place the cocoa powder in to a shallow dish or plate. Using a small cookie scoop or spoon, scoop out teaspoon sized portions of the truffle ganache. Roll in to balls and then in cocoa. Store at room temperature in a single layer for up to two days or refrigerate in an air tight container.

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