Dark Chocolate and Raspberry Balsamic Truffles
Raspberry and chocolate is a classic combo, making a delicious dessert option. Makes about 20 to 25 truffles.
- 24 oz. good quality dark chocolate, at least 60% (Check out our wide selection of artisan, single-origin chocolate bars!)
- 1/4 tsp. sea salt
- 1/2 cup heavy cream
- 1/4 cup Sigona’s Raspberry Balsamic
- 1/2 cup cocoa powder
Directions: 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 and cover with plastic wrap. Refrigerate for at least 45 minutes or until the chocolate — now called truffle ganache — is solid enough to scoop and roll.
When ready to roll, sprinkle some cocoa powder in a shallow dish or plate. Using a small cookie scoop or spoon, scoop out about 2 teaspoons of the truffle ganache. Roll quickly into balls and then roll the balls in the cocoa powder.
Store at room temperature in a single layer for up to two days or refrigerate in an air tight container.