Dark Chocolate & Aged Vanilla Balsamic Truffles
Ingredients
- 1 pound quality dark chocolate chopped (Cocoa 56%+)
- 8 oz . heavy whipping cream
- 2 tbs . Tastealotta Aged Vanilla Balsamic
- 1/3 cup good quality cocoa powder
- 1/4 teaspoon salt
Instructions
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ace 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.)
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In a heavy bottom pan, bring the heavy cream and salt to a boil.
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Turn down the heat and let the cream simmer for a full minute. Stir often, making sure the cream does not burn. Immediately take the cream from the heat and pour evenly over the chopped chocolate.
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Resist the temptation to stir.
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Allow to sit for 2-4 minutes in order to melt the chocolate.
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When the chocolate has melted, stir the ingredients together with a heatproof rubber spatula.
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Use the spatula to stir any larger pieces of chocolate in to the warm cream to dissolve.
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You should end up with a smooth, glossy mixture referred to as ganache. Add the Tastealotta Vanilla Balsamic to the ganache and mix thoroughly.
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The ganache will thicken as it cools and when it reached room temperature, can be piped.
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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.
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Dredged the balls in to cocoa powder. If used while warm, the ganache can be poured over cakes or used to dip fruit.