Balsamic Chocolate Truffles (with a wink of cherry)

Balsamic Chocolate Truffles (with a wink of cherry)



226 gr. dark chocolate, chopped

100 ml. cream

2 Tablespoons balsamic vinegar

8 dried cherries

100 gr. cocoa powder

Put balsamic and cherries into a small pot and bring to a boil. Reduce heat and simmer 5 minutes. Remove cherries and discard. Set balsamic aside to cool.

Melt chocolate and cream in a double boiler (or a heat-proof glass bowl over a pot filled with water), making sure the water is hot, not boiling. Place melted chocolate in a small bowl and add the cooled balsamic. Mix well. Cool in the refrigerator about 1 hour. Let sit at room temperature for 1 hour, until firm but moldable.

Roll mixture into one inch balls and place on a parchment lined tray. Pour cocoa powder into a shallow dish and roll balls to cover. Serve immediately or store in an airtight container up to one week, but don’t keep them all for yourself.