Balsamic Ganache Truffles

  • 1/2 c. steaming hot heavy cream
  • 1 pinch of salt
  • 8 oz. best quality dark chocolate chips (I use Ghirardelli 70%)
  • 3 Tbsp. Dark Balsamic (Strawberry, Espresso or Lavender are great options)
  • 1/2 c. cocoa powder, for rolling
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Place the chocolate in a medium, heat proof bowl (I prefer glass).

In a heavy bottomed sauce pan, heat the cream and salt over low heat until it is just beginning to steam.  Do not allow it to scald or boil. Remove from heat.

Pour the cream over the chocolate and allow to sit, undisturbed, for 2-3 minutes. Stir the mixture gently until all the chocolate is melted.  Add the balsamic and stir again until well combined. Cool to room temperature, cover with plastic wrap, and then place the bowl in the refrigerator. Let chill until the ganache is cold and can be scooped into balls. (2-3 hours).

Line a baking sheet with parchment paper.  (Check to make sure that this sheet can fit in your fridge or freezer to avoid heart break and cursing later on.)

Take 1 tsp. of ganache and quickly roll it in your hands to form a ball.  Don't worry about making it perfectly round, or your ganache will melt and become too sticky to work with.  You can also use a melon baller or small ice cream scoop for this part, if you don't like getting your hands dirty, so to speak.

Place the balls on the prepared baking sheet and then, once all your truffles are done, place them back in the fridge or freezer to firm them up again. (30 minutes or so)

Roll those truffles in cocoa powder, if you're into that. They will keep in a covered container, layers separated by parchment or wax paper, in your refrigerator for quite a while.

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