Balsamic Ganache Truffles
1/2 cup heavy cream
1 pinch of sea salt
8 ounces high quality dark chocolate in chip form, or chopped
3 tablespoons balsamic vinegar (Raspberry Fusion, Strawberry Blush,Vermont Maple Syrup, Italian Espresso or Traditional Condimento)
1/2 cup cocoa powder for rolling the truffles or 6 ounces melted chocolate for coating the truffles
Heat the cream and salt in a heavy bottom sauce pan over low heat until it just begins to steam. Do not allow it to simmer.
Place the chopped chocolate in a medium size heat proof bowl.
Pour the cream over the chopped chocolate and allow it to sit for 2-3 minutes without stirring. Then stir gently until all the chocolate is melted. Add the balsamic vinegar and stir to combine well. Cool the ganache to room temperature and then place the bowl in the refrigerator, covered until it is cold and can be scooped and formed into balls.
Cover a baking sheet that will fit in your fridge with a sheet of parchment paper.
Take 1 teaspoon of cold balsamic ganache and quickly roll between your hands to form a ball. If you spend too much time trying to get the shape just right, you'll begin to melt the ganache and it will be a mess!
Place the balls on the prepared baking sheet and put back in the fridge or freezer to firm up.
When the truffles are firm, roll in cocoa powder or dip in melted chocolate. Store in single layers, separated by parchment or wax paper in a sealed container in the refrigerator. They can be taken out and served at room temperature.
Makes approximately 30-40 truffles.