New recipes

Balsamic Truffles

Balsamic Truffles

Ingredients

  • Bittersweet Chocolate Truffle base (click for recipe)
  • 1 tablespoon plus 1/4 teaspoon aged balsamic vinegar
  • Chopped toasted salted hazelnuts

Recipe Preparation

  • Follow recipe for Bittersweet Chocolate Truffle base (see recipe above), stirring aged balsamic vinegar into lukewarm cream. Mix in melted chocolate. Chill truffle base and form truffles. Drop each freshly coated truffle (or just-formed, uncoated truffle) into bowl of hazelnuts; turn to coat.

Reviews Section

Balsamic Truffles

Balsamic Ganache Truffles
1/2 Cup Steaming hot heavy cream
1 pinch of sea salt
8 ounces best quality dark chocolate in chip form, or chopped
3 tablespoons dark or white balsamic - our favorite options for this are: coconut, raspberry, tangerine strawberry, maple, espresso, lavender, or traditional.

1/2 cup cocoa powder for rolling the truffles or use 6 oz. tempered (melted chocolate) for coating the truffles.

Place the chopped chocolate in a medium size heat proof bowl.

Heat the cream and salt in a heavy bottom sauce pan over low heat until it just begins to steam. Do not allow it to simmer or boil.


Pour the cream over the chopped chocolate and allow to sit for 2-3 minutes without stirring. Stir the mixture gently until all the chocolate is melted. Add the balsamic and stir to combine well. Cool to room temperature and then place the bowl in the refrigerator, covered until the ganache has become cold and can be scooped and formed into balls.

Have a baking with a sheet of parchment ready that will fit into your fridge or freezer.

Take 1 teaspoon of cold balsamic ganache and quickly roll between your hands to form a ball. If you spend too much time trying to get the shape just right, you'll begin to melt the ganache and it will be a mess.

Place the balls on the prepared baking sheet and then place the sheet in the fridge or freezer to firm up the truffles when you're done rolling all of them.

Now you can roll into cocoa powder or in tempered (melted) chocolate. However, these are best stored in single layers, separated by parchment or wax paper in a sealed container in the refrigerator. They can be taken out and served at room temperature.


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.

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
  • 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.


  • 2 cups finely chopped dark chocolate dipping wafers
  • 1 cup finely chopped milk chocolate dipping wafers
  • 3/4 cup whipping cream
  • 1/3 cup balsamic vinegar glaze
  • Unsweetened cocoa powder, sifted
  1. Combine dipping wafers in a heatproof bowl set aside.
  2. Heat cream in a small saucepan over medium heat until steaming and just beginning to simmer. Do not boil.
  3. Pour hot cream over dipping wafers and let stand for 2 minutes.
  4. Using a whisk, stir until chocolate is melted and mixture is smooth. Stir in balsamic glaze.
  5. Cover and Refrigerate for up to 8 hours or until firm enough to handle.
  6. Shape mixture into 1 inch balls. If mixture becomes too soft to handle, return mixture to refrigerator until firm.
  7. Roll balls in cocoa until coated.
  8. Store, layered with wax paper, in an airtight container in refrigerator for up to 1 week. May be frozen.

61 calories, 3.8 g fat, 0.6 g protein, 6.1 g carbohydrate, 0.5 g fibre, 5 mg sodium


Balsamic Dark Chocolate Truffles

Ingredients
1/2 Cup Steaming hot heavy cream
1 pinch of sea salt
8 ounces best quality dark chocolate in chip form or chopped
3 tablespoons Buona Cucina Dark or White Balsamic Vinegars – my favorite options for this are: coconut, raspberry, strawberry, maple, espresso, or traditional.
1/2 cup cocoa powder for rolling the truffles or use 6 oz. tempered (melted chocolate) for coating the truffles.

Directions
Place the chopped chocolate in a medium size heat proof bowl.
Heat the cream and salt in a heavy bottom saucepan over low heat until it just begins to steam. Do not allow it to simmer or boil.
Pour the cream over the chopped chocolate and allow to sit for 2-3 minutes without stirring.
Stir the mixture gently until all the chocolate is melted. Add the balsamic and stir to combine well.
Cool to room temperature and then place the bowl in the refrigerator, covered until the ganache has become cold and can be scooped and formed into balls.
Have a baking with a sheet of parchment ready that will fit into your fridge or freezer.
Take 1 teaspoon of cold balsamic ganache and quickly roll between your hands to form a ball.
If you spend too much time trying to get the shape just right, you’ll begin to melt the ganache and it will be a mess.
Place the balls on the prepared baking sheet and then place the sheet in the fridge or freezer to firm up the truffles when you’re done rolling all of them.
Now you can roll into cocoa powder or in tempered (melted) chocolate.
However, these are best stored in single layers, separated by parchment or wax paper in a sealed container in the refrigerator.
They can be taken out and served at room temperature.
Makes approximately 30-40 truffles


  • ►� (3)
    • ► Oct 2013 (1)
    • ► May 2013 (1)
    • ► Jan 2013 (1)
    • ►� (6)
      • ► Nov 2012 (1)
      • ► Jul 2012 (2)
      • ► Jun 2012 (1)
      • ► Apr 2012 (1)
      • ► Jan 2012 (1)
      • ►� (37)
        • ► Dec 2011 (1)
        • ► Nov 2011 (1)
        • ► Oct 2011 (1)
        • ► Sep 2011 (2)
        • ► Aug 2011 (3)
        • ► Jul 2011 (8)
        • ► Jun 2011 (2)
        • ► Apr 2011 (1)
        • ► Mar 2011 (5)
        • ► Feb 2011 (5)
        • ► Jan 2011 (8)
        • ►� (29)
          • ► Dec 2010 (3)
          • ► Nov 2010 (1)
          • ► Oct 2010 (3)
          • ► Sep 2010 (2)
          • ► Aug 2010 (4)
          • ► Jul 2010 (1)
          • ► Jun 2010 (1)
          • ► May 2010 (1)
          • ► Apr 2010 (1)
          • ► Feb 2010 (8)
          • ► Jan 2010 (4)
          • ►� (141)
            • ► Dec 2009 (4)
            • ► Nov 2009 (2)
            • ► Oct 2009 (2)
            • ► Sep 2009 (7)
            • ► Aug 2009 (9)
            • ► Jul 2009 (7)
            • ► Jun 2009 (5)
            • ► May 2009 (8)
            • ► Apr 2009 (12)
            • ► Mar 2009 (26)
            • ► Feb 2009 (23)
            • ► Jan 2009 (36)
            • ▼� (144)
              • ► Dec 2008 (37)
              • ► Nov 2008 (45)
              • ▼ Oct 2008 (51)
              • ► Sep 2008 (1)
              • ► Jul 2008 (9)
              • ► Jun 2008 (1)
              • ►� (13)
                • ► Sep 2007 (13)

                Dark Chocolate Balsamic Truffles

                • 8 1/2 ounces dark chocolate, chopped (recommended: Valrhona)
                • 1/2 cup cream
                • 2 teaspoons balsamic vinegar*
                • 1/2 cup cocoa powder
                • *NOTE. i used a good balsamic. aged 12 years. maybe a fresher more tangy balsamic would work with only 2 tsp, but i think after reading some of the comments from the original found here i would double the balsamic to get more of the flavor. it was not too present in the batch i made.

                5 comments:

                Those are gorgeous little bites that I know I'd love.They look amazing and I'm sure they were delicious. If ever I lose these last few pounds they will be tried for sure.Have a great evening.Blessings. Mary

                It all looks very yummy.
                I have an adapted recipe for my high protein diet, but it does not hurt to look . Does it?? Keep them coming. :)

                hi Clouds. thanks for the comment. hey. i might be interested in your "adapted" recipe for your high protein diet. hope to hear from you sometime.

                I need a way to organize your recipes that you post that I want to make . this one sounds amazing!


                Dark Espresso Balsamic Truffles

                These tiny morsels have a tangy-fruity flavor that will almost melt in your mouth. And, they can be made in advance and refrigerated or frozen until ready to serve. For best results, use the highest quality chocolate chips possible.

                Serves: makes about 20-30 depending on size

                Ingredients:

                10 ounces high-quality 60% cocoa bittersweet chocolate chips

                1 can sweetened condensed milk, 14 ounces

                1 teaspoon vanilla extract

                3 tablespoons unsalted butter, softened

                Directions:

                In a microwave-safe bowl, combine all ingredients except cocoa and stir. Microwave 1 minute. Stir and microwave an additional 30 seconds. Remove from microwave, stir and set aside.

                Prepare an 8x8 inch pan, greased and lined with waxed paper. Make sure the edges of the waxed paper extend out over two sides of the pan. Pour mixture in pan and refrigerate at least 2 hours. When firm but moldable, scoop out a small portion with a teaspoon and shape into balls the size of a large cherry. Set on waxed paper. Place e cocoa powder in a shallow bowl and roll truffles in the powder until all are coated. Set on waxed paper until ready to serve.

                To Serve: Place in small paper candy cups or place a white paper doily on a glass serving plate.

                Coat in chopped nuts, such as roasted walnuts or hazelnuts, toasted coconut or confectionary sugar.

                The mixture can be made in advance and refrigerated, covered in saran wrap, and stored overnight. They finished truffles will keep in an airtight container in the refrigerator or freezer for up to two weeks.


                Italian Balsamic Truffles

                Here’s a beautiful and unusual treat that will impress your family and friends far more than a plate of ‘break-n-bake’ cookies, yet isn’t much more labor-intensive. Save that break-n-bake dough for an occasion when you’re surrounded by people you don’t like.

                Ingredients

                • 8 ounces good quality dark chocolate, chopped (i.e. Ghiardelli, Valrhona)
                • 6 tablespoons heavy cream
                • 2 teaspoons imported balsamic vinegar to dust
                • Powdered sugar to dust

                Place chopped chocolate in a medium bowl. Bring cream to a simmer and pour over chocolate, stirring until smooth. Stir in the balsamic vinegar. Cool the chocolate in the refrigerator for about 1 hour, until firm and moldable.

                Remove from the refrigerator and, using a teaspoon, scoop out the chocolate. Use your fingers to shape into cherry sized balls. Set the chocolate balls on a parchment-lined tray.

                Place about a ¼ cup of cocoa powder on a plate. On a separate plate, place about a ¼ cup of powdered sugar. Place a few truffles at a time in the cocoa powder and roll the truffles around to coat. Return the coated truffles to the tray. Do the same with a different group of truffles this time in the powdered sugar. Continue with the remaining truffles so that when finished, half will be coated in cocoa and half will be in powdered sugar.

                Place the truffles in an airtight container and they can be stored up to 2 weeks.

                Did you know that Chef Brian Adornetto is also a freelance writer? Click here to check out one of his food-focused articles!


                Block Reason: Access from your area has been temporarily limited for security reasons.
                Time: Mon, 14 Jun 2021 12:08:10 GMT

                About Wordfence

                Wordfence is a security plugin installed on over 3 million WordPress sites. The owner of this site is using Wordfence to manage access to their site.

                You can also read the documentation to learn about Wordfence's blocking tools, or visit wordfence.com to learn more about Wordfence.

                Generated by Wordfence at Mon, 14 Jun 2021 12:08:10 GMT.
                Your computer's time: .


                Watch the video: Truffle Balsamic Vinaigrette (November 2021).