Chocolate Raspberry Truffles

Indulge in the ultimate seduction of flavors —rich, velvety dark chocolate infused with tangy raspberry and a sultry kiss of aged balsamic. Each bite melts into a luscious symphony of sweet, tart, and decadent.  

Ingredients (Makes about 24)
10 oz dark chocolate, chopped
2/3 cup heavy cream 
5 Tbsp unsalted butter
¼ cup vomFASS Forest Raspberry Balsamic Star
½ cup cocoa powder
¼ cup chopped pistachios (optional)

Directions
Chop the chocolate into tiny pieces and place in a large glass bowl.
Heat the cream and butter in a small saucepan over medium-low heat, just to simmering. 
Pour hot mixture over the chocolate and whisk until chocolate is completely melted. 
Gradually stir in vomFASS Forest Raspberry Balsamic Star vinegar, until completely incorporated. 
Refrigerate at least 2 hours.
Using small scoop or melon baller, make chocolate balls and place on a baking sheet lined with parchment paper.  Refrigerate for 45 minutes.
Place cocoa powder (or finely crushed pistachios) on a plate. 
Roll each chocolate ball in the powder or pistachios, shaping gently into rounds in your palms.  Add powder if they get too sticky.
Truffles may be refrigerated in an airtight container but bring up to room temperature before serving.

Food & Intimacy