I’ve never made truffles before, but there’s one thing I know, and that’s the fact that I like to eat them. As I continue with my theme of baking treats that are good to give as gifts, I have prepared two different types of chocoalte truffles. This is the first. (The second will be blogged shortly.) I went into this thinking that truffles might be hard to make, but they aren’t! Yay!
These truffles have a definite balsamic flavor, which I really enjoy. They’re smooth and creamy with a nice powdered coating. I happen to have a strawberry balsamic vinegar and a blueberry balsamic vinegar in my cabinet, and I think next time I make these I might experiment further with those flavors.
The original recipe claimed that this made 36 truffles. I think they meant 36 Tic-tacs, because in order to get 36 these would have to be pretty small. I got about 15-20 and mine were about 1″ diameter. Don’t tease me with a little bitty truffle.
Balsamic Chocolate Truffles
source: Giada DeLaurentiis
8 1/2 oz dark chocolate, chopped
1/4 c heavy cream
2 t balsamic vinegar
1/2 c cocoa powder
- Melt chocolate and heavy cream in a double boiler over hot but not simmering water.
- Place melted chocolate in a small bowl and add vinegar, stirring well to combine.
- Cool in refrigerator for 1 hour, then remove from refrigerator and let sit at room temperature for 2 hours. The chocolate is ready when it is firm but still moldable.
a teaspoonyour fingers to scoop out the chocolate and shape into balls. Place on a tray lined with parchment paper.
- Place cocoa powder in a shallowd dish. Roll a few truffles at a time in the cocoa powder to coat, and then return to baking sheet. You may have to coat them twice to get a consistent layer.
- Store in an airtight container.
Makes: 15-20 of my size, 36 of Giada DeLaurentiis size 😉
Calories: around 73