|1/2 Cup||Heavy Cream, steaming hot|
|8 oz||Best Quality Dark Chocolate Chips (or chopped)|
|1/2 Cup||Cocoa Powder for rolling the truffles (or 6 oz melted for coating)|
|1 pinch||Sea Salt|
|3 TBSP||Dark or White Balsamic Vinegar, such as INFUSED Cascadian Wild Raspberry White, INFUSED Tangerine Dark, or INFUSED Espresso Dark|
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 with a sheet of parchment ready that will fit into your fridge or freezer.
Take 1 tsp of cold balsamic ganache and quickly roll between your hands to form a ball. Do this quickly or it will melt!
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.
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. They can be taken out and served at room temperature.
Makes approximately 30-40 truffles