Sunday, October 5, 2008

Balsamic Chocolate Truffles

Cook Time: 10 min
Level: Easy
Yield: 36 truffles


Ingredients


* 8 1/2 ounces dark chocolate, chopped (recommended: Valrhona)
* 1/4 cup cream
* 2 teaspoons balsamic vinegar
* 1/2 cup cocoa powder


Directions


Melt the chocolate and cream in a double boiler over hot but not
simmering water. 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.


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.


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.


From: foodnetwork.com

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