Ingredients for 10 people
- 290 g dark chocolate
- 60 ml cream
- 10 ml De Nigris Gold Label Smooth Balsamic Vinegar
- 65 g cocoa powder
For the recipe
Serves 30 truffles
Melt the chocolate and cream in a heatproof bowl, over hot but not simmering water. Stir in De Nigris Gold Label Smooth Balsamic Vinegar, the place bowl in fridge to cool for 1 hour. Remove from fridge and allow to sit at room temperature for 2 hours, until firm but ‘scoopable’.
Scoop teaspoonfuls of chocolate mix and use fingertips to shape into cherry-sized balls. Place the balls on a baking paper lined tray.
Place the cocoa powder in a small shallow dish, and roll truffles in it to coat, then return the coated truffles to the baking sheet. Place finished truffles in a serving dish or airtight container.