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 sugar. Continue with the remaining truffles so that when finished, half will be coated in cocoa and half will be in powdered sugar.
Place the truffles in an airtight container and they can be stored up to 2 weeks.
Did you know that Chef Brian Adornetto is also a freelance writer? Click here to check out one of his food-focused articles!