Dark Chocolate Truffle with Raspberry Balsamic

  • 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