|I recommend presenting them to your guests without bites taken out.|
Dark Chocolate Balsamic Truffles
Adapted from Food Network
Servings: 24-32 truffles
Time: 3 and a half hours (inactive for 3 hours)
8 1/2 oz dark chocolate chips
1/4 cup cream
3 tsp balsamic vinegar
|Dear God, please don't seize!|
|I'm the best at making round shapes|
- Melt the dark chocolate and cream together in a double boil over hot water. Make sure no water is in the top of the boiler and that the hot water does not come into contact with the bottom of the chocolate bowl or the chocolate will seize (and then you'll curse and have to start over again like me!).
- Stir in the balsamic vinegar and mix well.
- Cool the melted chocolate in the fridge for an hour then remove and let it get firm at room temperature for 2 hours.
- Scoop balls out with a teaspoon then mold them by rolling in your hands to the desired size. Place the rolled balls on a baking sheet lined with parchment paper.
- Lightly roll the truffles in a bowl with cocoa powder until coated.
|So much cocoa powder|
|No! My perfectly good parchment paper is ruined. I had really grown attached to it.|
Now if you'll excuse me, it's time to crash into the sugar coma that's been building for the past three days.