These truffles only have a couple of ingredients and are relatively simple to make, but leave yourself time to set the ganache in the fridge before you roll them out! I used semisweet chocolate, but I suggest trying a quality dark chocolate to cut the sweetness. I used this recipe from Giada.
Chocolate Balsamic Truffles
1/4 cup of cream
2 teaspoons of balsamic vinegar
1/2 cup of unsweetened cocoa powder
10 ounces of chopped chocolate
Melt the chocolate in the microwave using small time intervals. After it is melted, slowly add the cream. Make sure the cream is warm because if it is cold this will cause the chocolate to seize up and be hard to work with. Then add the vinegar. Place the mixture in the fridge and let it chill until it reaches a firm texture. Sort of like play dough.
Take a small spoon to scoop out the chocolate and roll little balls with your fingers. Place the cocoa powder in a separate dish and roll the balls in it until they are all coated. Place the truffles on a plate and place back in the fridge, but if you can’t wait that long, dig in!