- 1/2 Cup heavy cream
- 1 pinch of sea salt
- 8 ounces best quality dark chocolate in chip form, or chopped
- 3 tablespoons dark or white balsamic – some of our favorite options for this are: coconut, raspberry, apricot, strawberry, maple, espresso, lavender, or traditional.
- 1/2 cup cocoa powder for rolling the truffles or 6 oz. tempered (melted chocolate) for coating the truffles.
- Place the chopped chocolate in a medium size heat proof bowl.
- Heat the cream and salt in a heavy bottom sauce pan over low heat until it just begins to steam. Do not allow it to simmer or boil.
- Pour the cream over the chopped chocolate and allow to sit for 2-3 minutes without stirring.
- Stir the mixture gently until all the chocolate is melted.
- Add the balsamic and stir to combine well.
- Cool to room temperature and then place the bowl in the refrigerator, covered until the ganache has become cold and can be scooped and formed into balls.
- Have a baking sheet with a sheet of parchment ready that will fit into your fridge or freezer.
- Take 1 teaspoon of cold balsamic ganache and quickly roll between your hands to form a ball. If you spend too much time trying to get the shape just right, you’ll begin to melt the ganache and it will be a mess.
- Place the balls on the prepared baking sheet and then place the sheet in the fridge or freezer to firm up the truffles when you’re done rolling all of them.
- Now you can roll into cocoa powder or in tempered (melted) chocolate. However, these are best stored in single layers, separated by parchment or wax paper in a sealed container in the refrigerator.
- You may also roll your truffles in chopped nuts, coconut flakes, or even sprinkles. Use your imagination!
- They can be taken out and served at room temperature.
Makes approximately 30-40 truffles