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

  1. 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.
  2. 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.
  3. 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.

Via Design*Sponge.

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4 Responses to “Chocolate (Cherry) Balsamic Truffles. Ye gods!”

  1. The Choir said

    You forgot to mention one essential cooking component: the 1-cup measuring cup you’ll need to have suspended from your chin to catch the drooling saliva that is tsunamied when you make these heavenly little pishers. Miles Cowperthwaite, anybody?

  2. Tea said

    Wow, these sound amazing! And I happen to have all the ingredients in my house at this very moment:-)
    Also, that photo is stunning. Love the teacup!

  3. We’ll see how delish these are today — I’m making them for Amelia’s birthday bash this evening!

    Let me know how yours turn out, Tea. And the photo is lifted from the Design*Sponge post. It’s a great one, right?

  4. Okay — tried them out. AMAZING! Just don’t leave the balsamic to cool too long, otherwise it gets goopy. And, if you want to make more than a dozen or so, do a double recipe.

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