3tsp Pickle Creek Rosemary Infused Balsamic Vinegar
cocoa powder
Instructions
Melt the chocolate and cream together in a double boiler over hot water that’s just barely simmering. If you do not have a double boiler, you can create one using a medium-sized saucepan and a medium-sized bowl. Use a bowl whose rim is too big for the pan (so it won't fall in the water) but that is deep enough so that the bottom is almost completely in contact with the water. I also always use a glass bowl so I can see through the bowl to make sure it stays at a very low simmer (you don't want to accidentally start boiling your water).
Melt the chocolate slowly over just barely simmering water (maybe one or two bubbles every few seconds). It may take a few minutes to get melting. Once the chocolate has started to melt, you can begin stirring the mixture until the chocolate is completely melted and the chocolate and cream are combined.
Remove the bowl from the heat and immediately stir in the balsamic vinegar. Once vinegar is mixed in well, place the bowl in the refrigerator to cool chocolate until it is thick enough that you can use your hands to roll it into truffle-sized balls. Start testing the chocolate consistency after it's been in the fridge for half an hour (it may take even an hour or longer to firm up into a workable state).
In a large, flat bowl, shake out about a 1/2 cup of the cocoa powder (I like to mix half and half dark chocolate baking powder and hot cocoa mix). Scoop 1-2 Tbsp of chocolate out of the bowl and roll it between your hands until it forms a nicely rounded sphere. The chocolate will feel sticky on your hands as you roll it--that's OK. Once each sphere is formed, roll it around in the bowl of cocoa powder, until it is well coated and no longer sticky.
Serve fresh! Alternatively, you can store the finished truffles in the fridge for a week or 2. Just make sure they are in a sealed plastic bag so they don't dry out over time. Enjoy!
