Italian Balsamic Truffles

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By Chef Brian Adornetto

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. 


  • 8 ounces good quality dark chocolate, chopped (i.e. Ghiardelli, Valrhona)
  • 6 tablespoons heavy cream
  • 2 teaspoons imported balsamic vinegar
  • Cocoa powder 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 su