Sunday, December 6, 2009

Balsamic Chocolate Truffles

Oh, the name says it all.  Here is the recipe from Giada De Laurentis of Food Network


  • 8 1/2 ounces dark chocolate, chopped (recommended: Valrhona)
  • 1/4 cup cream
  • 2 teaspoons balsamic vinegar
  • 1/2 cup cocoa powder


Melt the chocolate and cream in a double boiler over hot but not simmering water. Place melted chocolate in a small bowl. Stir in the balsamic vinegar. Cool the chocolate in the refrigerator for 1 hour. Remove from the refrigerator and let sit at room temperature for 2 hours, until firm but moldable.
Use a teaspoon to scoop out chocolate. Use your fingertips to shape into balls about the size of a cherry. Set the chocolate balls on a parchment-lined tray.
Place the cocoa powder in a small shallow dish. Place 6 truffles at a time in the cocoa powder and roll the truffles around to coat, and return the coated truffles to the baking sheet. Continue with the remaining truffles. Place the truffles in a serving dish or airtight package.
This is what I did differently:
I added almond milk to avoid the cream.  I also didn't think the balsamic flavor was strong enough so I reduced the milk and increased the balsamic vinegar.
These were so good we couldn't  wait for the chocolate to set up.   We dipped pretzels in the melted chocolate  YUM YUM YUM!!!


  1. Hi Vanessa!
    Oh, my goodness...these look divine! Thank you for the tips on what you did differently, good to know. Yum, yum, yum! ;)

    Thank you for visiting and for the sweet compliments. =)
    Hugs and Love,

  2. These look delicious. I'm happy to hear that the almond milk worked :) I will have to try these.

  3. Hi Vanessa!

    Came back to take a look at this recipe again, yum! I also wanted to thank you for the sweet comments on my daughters. Yes, they are as sweet as they look...they also have their moments too! ;) Your family is gorgeous. You look so young to have a 17 year old. (Good genes!) =)

    Hope you have a wonderful week!