Chocolate (Cherry) Balsamic Truffles. Ye gods!
February 26, 2009
In honor of my friend Amelia, who is tart-sweet and spicy. Happy 29th!
Balsamic Chocolate Truffles (with a wink of cherry)
8 ounces dark chocolate, chopped
¼ c. cream
2 tbsp. balsamic vinegar
8 dried cherries
½ c. cocoa powder
- Put balsamic and cherries into a small pot and bring to a boil. Reduce heat and simmer 5 minutes. Remove cherries and discard. Set balsamic aside to cool.
- Melt chocolate and cream in a double boiler (or a heat-proof glass bowl over a pot filled with water), making sure the water is hot, not boiling. Place melted chocolate in a small bowl and add the cooled balsamic. Mix well. Cool in the refrigerator about 1 hour. Let sit at room temperature for 1 hour, until firm but moldable.
- Roll mixture into one inch balls and place on a parchment lined tray. Pour cocoa powder into a shallow dish and roll balls to cover. Serve immediately or store in an airtight container up to one week.