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Article: Balsamic Chocolate Truffles

Balsamic Chocolate Truffles

Servings: 60 pieces


  • 8 1/2 ounces, dark chocolate – chopped (recommended: Valrhona)
  • 1/4 cup, cream
  • 2 teaspoons, il Fustino 25 Star Aged balsamic vinegar
  • 1/2 cup, cocoa powder


1. Melt the chocolate and cream in a double boiler over hot but not simmering water. Place melted chocolate in a small bowl. Stir in the balsamic vinegar. Cool the chocolate in the refrigerator for 1 hour. Remove from the refrigerator and let sit at room temperature for 2 hours, until firm but moldable.

2. Use a teaspoon to scoop out chocolate. Use your fingertips to shape into balls about the size of a cherry. Set the chocolate balls on a parchment-lined tray.

3. Place the cocoa powder in a small shallow dish. Place 6 truffles at a time in the cocoa powder and roll the truffles around to coat, and return the coated truffles to the baking sheet. Continue with the remaining truffles. Place the truffles in a serving dish or airtight package.