Yield: 36 truffles
* 8 1/2 ounces dark chocolate, chopped (recommended: Valrhona)
* 1/4 cup cream
* 2 teaspoons balsamic vinegar
* 1/2 cup cocoa powder
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
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