Recipe by Veronica Foods
1 ounce Aged Dark Balsamic Vinegar (raspberry, fig, vanilla, or espresso all work nicely here)
16 ounces Dark Chocolate Couverture, Chopped
12 ounces Heavy Cream
½ cup cocoa powder (optional)
In a medium, heavy bottom pot, bring the cream and Balsamic vinegar to a simmer. Place the chopped couverture in a stainless-steel bowl that can sit atop the pot; carefully stir occasionally until chocolate begins to melt.
Allow cream mixture to boil for a full minute, then pour over the melted couverture.
Allow the cream to melt the chocolate undisturbed for about 30 seconds, then whisk until all the chocolate has melted. Place the bowl in a cooler, stirring every fifteen minutes until it begins to set.
Next, place the bowl in an ice bath to bring the temperature below 41°F for later use. Pipe or scoop the cooled ganache to create small truffle-sized balls.
Chill the truffles until firm, at least two hours, or overnight. To finish, dip the chilled truffles in melted dark chocolate or lightly dust with unsweetened cocoa powder as preferred.
Makes approximately two dozen truffles.