Vinegar in chocolate?? I scratched my head at the idea, but this is a fantastic combination. The unique, tart-ish flavor with the silky smooth and creamy chocolate was just meant to be. You’ll love it.
Truffles are pretty simple and easy to make. It’s all in the ingredients. Use high quality everything in this recipe as every single ingredient stands out. Use a nice tasting, high-quality dark chocolate and a rich, dark, high-quality balsamic vinegar especially. This is one recipe that you really don’t want to skimp on.
Another fun thing about truffles is that you can coat/dip them in so many different things—nuts, chocolate shavings, dip in different melted chocolates, etc. Let the imagination run wild.
The next important thing is the chilling. The mixture has to be at the perfect temperature to roll into balls as well as for eating. You don’t want to eat a truffle straight out of the refrigerator when it’s all hard. Let them come to room temperature first. Then enjoy the tiny little melt-in-your-mouth candies all you like.
Enjoy!
Sarah
Chocolate, Balsamic Truffles
Servings: approximately 45 truffles
Preparation Time: 10 minutes
Ingredients:
- 8 1/2 ounces dark chocolate (semisweet, bittersweet, or combination)
- 1/4 cup heavy cream
- 1 tablespoon coconut oil
- 2 teaspoons balsamic vinegar
- cocoa powder
- shredded coconut
- other coatings of choice
Directions:
Pour the heavy cream into a glass bowl set over a pot of simmering water. Turn heat off as soon as you place the bowl on top. Stir in the chocolate and coconut oil in with a rubber spatula.
Once the chocolate has melted, remove bowl from the pot and stir in the balsamic vinegar. Refrigerate the chocolate for 1 hour. Remove from the refrigerator and let sit at room temperature for 1–2 hours until firm but moldable.
Place coatings of choice into shallow bowls, starting out with about 1/4 cup. Using a teaspoon, scoop out measuring teaspoon-sized balls of the chocolate. Use your hands to form into tiny balls. Drop the balls into the coatings of choice and roll until coated.
If the truffles are too soft after forming, refrigerate for about 15 minutes or until a little firmer.
To store, refrigerate overnight and store at room temperature. The truffles will keep for about 1 day at room temperature.
Recipe courtesy of Sarah Shilhavy.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
