Basalmic Chocolate Truffles

Makes 36 truffles

Annette

Delicious Mouth Watering Gems

ingredients

1
Melt the chocolate and cream in a double boiler over hot but not simmering water. If you don’t have a double boiler you can use a pot and a glass bowl. Simmer the water and place the glass bowl on the pot. Don’t allow the bowl to touch the water. The steam will melt the chocolate. Place melted chocolate in a small bowl. Stir in the balsamic vinegar. Cool the chocolate in the refrigerator for 1 hour. Remove from the refrigerator and let sit at room temperature for 2 hours, until firm but moldable.
2
Use a teaspoon to scoop out chocolate. Use your fingertips to shape into balls about the size of a cherry. Set the chocolate balls on a parchment-lined tray.
3
Place the cocoa powder in a small shallow dish. Place 6 truffles at a time in the cocoa powder and roll the truffles around to coat, and return the coated truffles to the baking sheet. Continue with the remaining truffles. Place the truffles in a serving dish or airtight package.