Magic Balsamic Chocolate Truffles
Posted by Alayne Gardner-Carimi on
The magic is that many vomFASS Balsamics can be used in this recipe! We used our rich Maletti Balsamico for these chocolate truffles, but truly any of fruit Balsamics can be used to enhance these decadent chocolates. Two of our other favorite magic flavors are the sweet & spice of Chili Fig Balsamic or the berry notes with Star Forest Raspberry Balsamic.
Ingredients (makes 16-18)
12 oz good semi sweet dark chocolate bar, chopped*
¾ cup heavy cream
4 Tbsp unsalted butter
¼ cup vomFASS Maletti Balsamico (or vomFASS Fruit Balsamic of Choice)
½ cup cocoa powder (for dusting)
12 oz good semi sweet dark chocolate bar, chopped*
¾ cup heavy cream
4 Tbsp unsalted butter
¼ cup vomFASS Maletti Balsamico (or vomFASS Fruit Balsamic of Choice)
½ cup cocoa powder (for dusting)
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 Maletti Balsamico, until completely incorporated. Refrigerate at least 2 hours.
Using small scoop or melon baller, make chocolate balls and place on parchment paper lined baking sheet.
Refrigerate for 45 minutes.
Place cocoa powder (or topping of choice) on a plate. Roll each chocolate ball in the powder, shaping gently into rounds in your palms.
Add powder if they get too sticky.
Tip: Truffles may be refrigerated in an airtight container, but bring up to room temperature before serving.
*Use baking chocolate bars – not chocolate chips. Chocolate chips have stabilizers to keep them intact when baked (in a cookie, for example) and they will not melt as nicely as a baking bar.
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 Maletti Balsamico, until completely incorporated. Refrigerate at least 2 hours.
Using small scoop or melon baller, make chocolate balls and place on parchment paper lined baking sheet.
Refrigerate for 45 minutes.
Place cocoa powder (or topping of choice) on a plate. Roll each chocolate ball in the powder, shaping gently into rounds in your palms.
Add powder if they get too sticky.
Tip: Truffles may be refrigerated in an airtight container, but bring up to room temperature before serving.
*Use baking chocolate bars – not chocolate chips. Chocolate chips have stabilizers to keep them intact when baked (in a cookie, for example) and they will not melt as nicely as a baking bar.
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