Trouble with Truffles.

Yes, you read that title correctly. These little darlings are rich, tantalizing, and borderline sinfully delicious. Chocolate truffles made of the darkest chocolate, Italian balsamic vinegar, cream, and then rolled in pure organic cocoa powder. They are not for the faint of heart or those with a lack of strong will to only indulge in a few.
Try them out. I find that "One size fits all" with this treat:


The Goods

8 Oz. chopped dark chocolate
1/4 cup cream
2 tsp. balsamic vinegar
1/4 cup pure cocoa powder

The Task

-We begin with 8oz. of chopped dark chocolate. The darker the better, unless you are a lover of milk chocolate. The more bitter a chocolate is, the better the flavor, but that's just my humble opinion. Using a double boiler (a bottom pan filled with hot water and a pan set on top of it to heat), melt the chocolate with 1/4 cup cream. Make sure you are careful to not let any water, condensation from steam, etc. seep into the pan or it will make the chocolate seize up and you will be left with a clumpy, dried mud consistency. Never melt chocolate over a live burner. Boil the water in the lower pan, then turn the heat off and place the double boiler on the hot water pan to melt the chocolate.

-Once the chocolate has melted and mixed with the cream add the 2 tbs. of balsamic vinegar and stir in gently.

-All the chocolate mixture to cool for a while, then place it in the refrigerator until the chocolate has hardened enough to handle (I would suggest letting it sit for a while such as overnight in the fridge, of course I started late and didn't want to stay up all night playing with chocolate).

-Once the chocolate has firmed up, take a teaspoon and mold into a ball roughly the size of a cherry. Make about six balls, and then roll them in the cocoa powder until they are completely covered. Place in an airtight container and keep them in the refrigerator so they remain firm, or however long you can keep your hands off them!

I have seen balsamic vinegar used in desserts before, mainly when creating sauces such as for ice creams, because it does have a slightly sweet hint to it and become like a syrup when boiled down. I find that the vinegar really brings out the intense dark chocolate flavor like a kick in the mouth. Even if dark bitter chocolate is not your cup of tea, I don't think you will have many people passing these up at will.
Thanks for reading and wishing you best eating!

Bon Appétit!