These incredibly easy and elegant truffles are a real show stopper!
1 ounce Olive Us Aged Dark Balsamic Vinegar (Raspberry, Fig, Cherry, Strawberry, or Espresso all work nicely here!)
16 ounces Dark Chocolate Couverture, chopped
12 ounces Heavy Cream
1/2 cup cocoa powder (optional)
Place the chopped couverture in a heat-proof bowl.
In a medium, heavy bottom pot, bring the cream and Balsamic vinegar to a simmer.
Put the bowl with the couverture on top of the pot (like a double boiler). Occasionally, stir the couverture until it begins to melt.
Allow cream mixture to boil for a full minute and then remove from heat. Pour the cream mixture over the partially melted couverture. Allow it to sit for about 30 seconds, then whisk until all the couverture has melted. Place the bowl in the fridge, stirring every fifteen minutes until it begins to set.
Next, place the bowl in an ice bath to bring the temperature below 41°F. Pipe or scoop the cooled ganache to create small truffle-sized balls.
Place truffles on pan covered with a sheet of parchment.
Chill the truffles in the fridge until firm, at least two hours, or overnight. To finish, dip the chilled truffles in melted dark chocolate or lightly dust with unsweetened cocoa powder as preferred.
Makes approximately 2 dozen truffles.