Chocolate Truffles are a fun dessert to make. Adding balsamic to the ganache creates a tarter, fruitier truffle. Change up the balsamic to adjust the flavor of your truffles!
- 1 cup bittersweet chocolate chips (or chopped chocolate)
- 2 tbsp. butter
- 1-2 tsp NCOO's Fig Balsamic or Espresso Balsamic (or any flavor you want to try!)
- 2 tbsp. whole milk
- Cocoa powder and powdered sugar for dusting
Melt chocolate in a double boiler (or microwave to melt, stirring every 10 sec or so). When chocolate is melted, stir in butter, milk and balsamic. Warm the mix again if needed to help combine. Once combined (should be smooth and shiny) refrigerate until firm. While cooling, prepare a plate with a mix of cocoa powder and powdered sugar for dusting. Using a melon baller or spoon, scoop the ganache and place in your hands. Roll quickly to form a ball (will be messy...prepare yourself!) and roll in the cocoa powder to coat.
Truffles can be refrigerated for up to a week.