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

Chocolate Balsamic Truffles


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.