ESPRESSO BALSAMIC GANACHE TRUFFLES

June 6, 2020

 

Ingredients
1/2 Cup Steaming hot heavy cream
1 pinch of sea salt
8 ounces best quality dark chocolate in chip form
3 tablespoons dark Espresso Balsamic Vinegar
1/2 cup cocoa powder for rolling the truffles

 

Directions
Place the chopped chocolate in a medium size heat proof bowl. Heat the cream and salt in a heavy bottom sauce pan over low heat until it just begins to steam. Do not allow it to simmer or boil. Pour the cream over the chopped chocolate and allow to sit for 2-3 minutes without stirring. Stir the mixture gently until all the chocolate is melted. Add the Espresso Balsamic Vinegar and stir to combine well. Cool to room temperature and then place the bowl in the refrigerator, covered until the ganache has become cold and can be scooped and formed into balls. Have a baking with a sheet of parchment ready that will fit into your fridge or freezer. Take 1 teaspoon of cold balsamic ganache and quickly roll between your hands to form a ball. If you spend too much time trying to get the shape just right, you'll begin to melt the ganache and it will be a mess. Place the balls on the prepared baking sheet and then place the sheet in the fridge or freezer to firm up the truffles when you're done rolling all of them. Now you can roll truffles into cocoa powder. These are best stored in single layers, separated by parchment or wax paper in a sealed container in the refrigerator.

Please reload

Featured Posts

Pairing of the Week

April 2, 2016

1/2
Please reload

Recent Posts

August 17, 2020

August 17, 2020

August 17, 2020

August 17, 2020

August 15, 2020

August 14, 2020

August 14, 2020

August 13, 2020

Please reload

Archive
Please reload

Search By Tags
Please reload

Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square

© 2020 The Olive Obsession