On Tap Oil & Vinegar Recipe Detail

Balsamic Ganache Truffles

with Balsamic Vinegar

Ingredients:

• 1/2 cup heavy cream
• pinch sea salt (try our Flor de Sal)
• 8 oz. dark chocolate (good quality chips or chopped)
• 3 Tbsp Dark or White Balsamic
  some favourite options are:
  coconut, raspberry, apricot, tangerine, strawberry, maple, espresso, lavender, traditional
• 1/2 cup cocoa powder for rolling truffles or
  6 oz. tempered (melted) chocolate for coating truffles

Directions:

Place chopped chocolate in medium size heat proof bowl.

Heat cream and salt in heavy bottom sauce pan over low heat until just beginning to steam. Do not allow to simmer or boil.

Pour cream over chopped chocolate and allow to sit without stirring 2-3 minutes. Stir mixture gently until all chocolate is melted. Add balsamic and stir to combine well. Cool to room temperature then place bowl in refrigerator, covered, until ganache is cold and can be scooped and formed into balls.

Line baking sheet that will fit into fridge/freezer with parchment.

Take 1 tsp cold balsamic ganache and quickly roll between hands to form ball. (Don't spend too much time trying to get shape perfect, it will begin to melt ganache into a mess.)

Place balls on prepared baking sheet then place sheet in fridge or freezer to firm up.

Roll into cocoa powder or in tempered (melted) chocolate. Best stored in single layers, separated by parchment or wax paper in sealed container in refrigerator. Can be taken out and served at room temperature.

Makes approximately 30-40 truffles.