Balsamic-infused Chocolate Truffles

Chocolate always love having a little bite to it. Our chocolatier Ruth Kennison concocted this recipe for Valentine’s Day- it’s hint of balsamic hits just the right note for chocolate lovers. You’ll make a ganache with her no-fail food processor method; be sure not to heat the cream too much and to leave at least 6 hours of resting time for the ganache to set before rolling in cocoa powder. For a guide on where to buy great chocolate for truffles and baking, check out our chocolate buying guide.

Remember this- a truffle is meant to resemble the knotty fungi and not a perfect sphere! Go rustic!

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Use the highest fat, lowest water content heavy cream that you can find for the richest result (like Humboldt – our awesome dairy partner)!

Ingredients

Balsamic-infused Chocolate Truffles

18 ounces 500g High quality bittersweet chocolate
1 cup + 1 Tbsp 250g Heavy cream
2 tsps Good Balsamic vinegar
1/2 ounce 14g Butter, at room temperature
1/3 cup Cocoa powder, for rolling

Directions

  1. Place your chocolate in a food processor and run until the chocolate is finely ground.
  2. Warm the heavy cream in a small saucepan. Pour the cream over the chopped chocolate and run the food processor until smooth and shiny.
  3. Add the butter and the balsamic vinegar and process until incorporated. Your mixture should be smooth and shiny. Place this ganache into a bowl and cover, letting it rest overnight to set at room temperature.
  4. Roll your truffles in any size you like; you can use a Tablespoon measuring spoon, tiny ice cream or portion scooper or guesstimate with your hands. If the ganache is soft enough, you might be able to pipe the ganache into mounds as well.
  5. Roll each truffle in cocoa powder. Done!