Chocolate & Vanilla Balsamic Truffles
1 pound quality dark chocolate, chopped (Cocoa 56%+)
8 oz. heavy whipping cream
2 tbs. Vanilla Balsamic
1/3 cup good quality cocoa powder
1/4 teaspoon salt
chopped chocolate in a wide, heatproof bowl; (I place mine in my
stand-mixer bowl. This way I can melt the chocolate and then whip it,
using only one bowl.)
a heavy bottom pan, bring the heavy cream and salt to a boil. Turn
down the heat and let the cream simmer for a full minute. Stir often,
making sure the cream does not burn.
take the cream from the heat and pour evenly over the chopped
chocolate. Resist the temptation to stir. Allow to sit for 2-4 minutes
in order to melt the chocolate.
the chocolate has melted, stir the ingredients together with a
heatproof rubber spatula. Use the spatula to stir any larger pieces of
chocolate in to the warm cream to dissolve.
end up with a smooth, glossy mixture referred to as ganache. Add the
Vanilla Balsamic to the ganache and mix thoroughly. The ganache will
thicken as it cools and when it reached room temperature, can be piped.
To make traditional truffles, pipe small portions ( approximately 2
tsp.) of ganache on to parchment paper or another non-stick surface.
These portions will continue to cool and solidify and can then be rolled
in to small balls. Dredged the balls in to cocoa powder. If used
while warm, the ganache can be poured over cakes or used to dip fruit.