Chocolate Balsamic Truffles

Vinegar in chocolate?? I scratched my head at the idea, but this is a fantastic combination. The unique, tart-ish flavor with the silky smooth and creamy chocolate was just meant to be. You’ll love it.

Truffles are pretty simple and easy to make. It’s all in the ingredients. Use high quality everything in this recipe as every single ingredient stands out. Use a nice tasting, high quality dark chocolate and a rich, dark, high quality balsamic vinegar especially. This is one recipe that you really don’t want to skimp on.

Another fun thing about truffles is that you can coat/dip them in so many different things! Nuts, chocolate shavings, dip in different melted chocolates, etc. Let the imagination run wild.

The next important thing is the chilling. The mixture has to be at the perfect temperature to roll into balls as well as for eating. You don’t want to eat a truffle straight out of the refrigerator when it’s all hard. Let them come to room temperature first. Then enjoy the tiny little melt-in-your-mouth candies all you like.

Enjoy!

Sarah

Chocolate Balsamic Truffles

Chocolate Balsamic Truffles

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: approx. 45 truffles
Preparation Time: 10 minutes

8 1/2 ounces dark chocolate (semisweet, bittersweet, or combination)
1/4 cup heavy cream
1 tablespoon coconut oil
2 teaspoons balsamic vinegar
cocoa powder
shredded coconut
other coatings of choice

Pour the heavy cream into a glass bowl set over a pot of simmering water. Turn heat off as soon as you place the bowl on top. Stir in the chocolate and coconut oil in with a rubber spatula.

Once the chocolate has melted, remove bowl from the pot and stir in the balsamic vinegar. Refrigerate the chocolate for 1 hour. Remove from the refrigerator and let sit at room temperature for 1-2 hours, until firm but moldable.

Place coatings of choice into shallow bowls, starting out with about 1/4 cup. Using a teaspoon scoop out measuring teaspoon sized balls of the chocolate. Use your hands to form into tiny balls. Drop the balls into the coatings of choice and roll until coated.

If the truffles are too soft after forming refrigerate for about 15 minutes, or until a littler firmer.

To store, refrigerate overnight and store at room temperature. The truffles will keep for about 1 day at room temp.

Submitted by Sarah Shilhavy

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Published on February 10, 2010

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12 Comments

Sarah October 22, 2012 at 4:29 pm - Reply

Probably not. Either way it won’t be the same. Just buy high quality, organic chocolate. Good, organic unbleached cane sugar isn’t unhealthy.

valerie October 22, 2012 at 4:24 pm - Reply

I meant  a sweetener other that sugar, like stevia?

Sarah October 22, 2012 at 2:59 pm - Reply

Yes, the chocolate is sweetened. Unless you want your truffles to taste like bitter dirt, you can’t make them without sugar.

valerie October 19, 2012 at 3:06 pm - Reply

Wish there was a way to make them with no sugar? I assume no sugar is added because the chocolate being used is sweetened?

zANDI February 9, 2012 at 6:31 pm - Reply

have  you ever thought of putting the carb count on the recipes????? Iuse this oil and love it but afraid to make the recipes because I don’t know the carb count

Angie July 16, 2011 at 5:20 pm - Reply

These look so delicious! I just want to bite into one immediately! Can’t wait to make these! Thanks for sharing this recipe, Sarah! :)

Pink Kitchen February 8, 2011 at 2:05 pm - Reply

Thx for the great idea. Will try with non-dairy cream and see what happens.

Draco February 11, 2010 at 7:08 pm - Reply

These sound fantastic! I just bought a bottle of dark chocolate balsamic vinegar a couple weeks ago at the winter farmer’s market & this reminds me of that vinegar.

Sarah February 10, 2010 at 9:01 pm - Reply

Rachel: Nope. Had a base recipe and worked from there.

Michelle: It depends on how bitter of a chocolate you’re using. You really shouldn’t use anything other then bittersweet or semisweet, unless you like the bitter taste. If you add honey, it may ruin the texture of the ganache and finished candy.

Michelle February 10, 2010 at 6:29 pm - Reply

Looks good! If I make this using bitter chocolate, can I add honey to sweeten it?

Zen February 10, 2010 at 4:01 pm - Reply
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Can’t wait to try this one! :D
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Miss Rachel February 10, 2010 at 8:36 am - Reply

This is very interesting. I’ve never heard of this kind of combination together. Very interesting. :) Is this a recipe you made or is it one you just ‘improved’? :)

Chocolate Balsamic Truffles