Balsamic and Dark Chocolate Truffles

Cook’s Notes: The recipe from Giada De Laurentiis, Everyday Italian. Follow Giada’s ingredients list. I used 8.5 ounces dark chocolate, chopped (half of a Trader Joe’s Pound Plus bar). Surprisingly, you cannot taste the balsamic. The addition of vinegar makes the dark chocolate flavor even more intense and smooth.

Technique changes: I made molded truffles, instead of hand-rolling the candies. Wilton brand truffle molds make 14 each. I used 2 trays (28 molded truffles).

In a microwave-safe large bowl, heat chocolate pieces on medium power for 1 minute. Stir. Add heavy cream into the bowl and stir again. Heat the chocolate for another 30 seconds on medium; stir well until chocolate is completely melted and smooth. Cream should be completely incorporated. Stir balsamic vinegar into the melted chocolate mixture.

Place melted chocolate mixture in a plastic sandwich bag and snip the tip off. Pipe into truffle molds. Gently bang the trays on the counter to remove any air bubbles. Cool the chocolate at room temperature, and then place molds in the freezer to set the chocolate.

(When molds are full, pipe any remaining chocolate mixture in small mounds on a piece of parchment paper. These don’t look as fancy, but they still taste wonderful. Also set these in the freezer.)

Unmold truffles and store in the refrigerator in an air-tight container. The molded truffles look nice in the miniature paper cups designed to hold them. These truffles do get quite soft at room temperature.


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