Ingredients:
- 24oz. 60% good quality dark chocolate
- 1/4 tsp. sea salt
- 1/2 cup heavy cream
- 1/4 cup Bella Nonnas Raspberry Balsamic Vinegar
- 1/2 cup good quality cocoa powder
Cooking Instructions:
- In a double boiler over steaming but not simmering water, add the chocolate, cream and salt.
- Allow the chocolate and cream to sit undisturbed for five minutes.
- Slowly begin to stir the chocolate over the hot water until completely melted.
- Add the raspberry balsamic and stir to combine.
- Pour the melted chocolate in to a shallow baking dish.
- Cover the dish with plastic wrap and refrigerate for approximately 45 minutes or until the chocolate is solid enough to scoop and roll.
- Place the cocoa powder in to a shallow dish or plate.
- Using a small cookie scoop or spoon, scoop out teaspoon sized portions of the truffle ganache.
- Roll in to balls and then in cocoa.
- Store at room temperature in a single layer for up to two days or refrigerate in an air tight container.
Cooking Time: 50-60 min
Servings: 45