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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

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Chef Veera

Balsamic Chocolate Truffles

Outrageously Rich & Delicious!


These dark chocolate truffles are rich, sophisticated and decadent. A little hint of balsamic vinegar hits just the right note and is your secret ingredient!


I made these originally for a 75th birthday party we were hosting, and they were a hit. Since then, I have tweaked the recipe a little and am really pleased with the results. One warning, while the active time to make these is only about 20 minutes, the chocolate does need time to set, so find a nice afternoon where you can putter between this and other fun activities.


A quality aged balsamic vinegar from Modena, Italy is sweet, syrupy and with an amazing depth of flavor, and is my choice for these truffles, but BE BRAVE and use a flavored balsamic condiment such as a Blood Orange, Cranberry, Raspberry, Fig or Strawberry – they will all be delicious, I know, I’ve tried them all. 😉


Last note, is that I prefer to roll the chocolate truffles in a hot cocoa mix versus a plain cocoa powder since the latter can taste a little bitter, and the sweeter hot cocoa is a nice complement to the balsamic.


These indulgent chocolates are easy and perfect for a Valentine’s Day gift, but seriously, you’ll just want to keep them for yourself!


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Balsamic Chocolate Truffles





8 oz semi-sweet chocolate at least 60% cacao, chopped

¼ cup cream

4 teaspoons O&V Aged Balsamic or O&V Blood Orange Balsamic vinegar *

¼ – ½ cup dry hot cocoa mix





Gently melt the chocolate and cream in the microwave in 30 second intervals, stirring each time till smooth. Stir in the balsamic vinegar. Let cool on the counter for 30 minutes.


Refrigerate for one hour. Set out on the counter at room temperature for 1 ½ – 2 hours till the mixture reaches a good rolling consistency


Using a teaspoon measure or mini cookie measure, scoop out teaspoonfuls of chocolate. Shape into balls and place on a parchment lined baking sheet. If you have them, using food safe gloves helps to keep the chocolate from getting too sticky from the warmth of your hands.


Refrigerate if soft to firm up a bit, and then re-roll to create smooth balls. Roll the balls in sifted hot cocoa mix and serve or store in an airtight container in the refrigerator for up to 10 days. Remove from refrigerator 20 minutes before serving.






Serves 15-18

Active Time: 20 minutes Total Time: 3 hours





Any high quality Aged Balsamic will taste wonderful. I love using the Silver Aged Balsamic as it has a perfect balance of sweet and tangy, but the Bronze Balsamic is delicious too, providing a rich raisin-y flavor. Many Oil & Vinegar stores also carry the Blood Orange Balsamic Condiment which works well too.






Categories: Vegetarian, Gluten Free, Balsamic Chocolate Truffle, Semi Sweet Chocolate, Aged Balsamic, Blood Orange Balsamic, Hot Cocoa, Sophisticated Truffles, Easy Dessert, Valentine’s Day, Holiday Chocolates





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