Chocolate Raspberry Balsamic Truffles

I love chocolate especially when I can sink my teeth into it.  Nothing screams chocolate more than Truffles!  Before Border’s Books closed my daughter and I would frequent there to purchase books, magazines, videos, etc.  At the checkout line we could never resist the Lindt Truffles – purchase 3 for a special price.  My favorites were the raspberry and dark chocolate.

Truffles are quite pricey for just one small orb but that one can satisfy me for hours.  I use to think there was special magic in creating them, but they’re the simplest and most elegant chocolate treat to make.  Of course, the ingredients you use can take them from ordinary to extraordinary!  Purchasing the very best chocolates is key but of course not essential.  Even a bag of chocolate chips will do the trick but for a special occasion I recommend going all out to find the smoothest tasting chocolates.

I decided to play around recently with my creations using vinegar’s infused with various fruits from a store that recently opened nearby called DiOliva’s.  To my surprise my Chocolate Raspberry Balsamic Truffles tasted exactly like the Lindt ones I’ve had in the past.  With my recipe yielding about 18-20 truffles I can afford to serve these at parties – like Super Bowl coming up, or even to give as gifts for Valentine’s Day.

If you’re a fan of chocolate you’ll have fun making these truffles.  Be creative and add your favorite flavors.  Some of mine are the Balsamic Vinegar’s I’ve used at DiOliva’s like: Raspberry, Strawberry, Fig, Blueberry and even the white Cranberry Walnut Balsamic.

What are you waiting for?  Give these a whirl!  Who says your Super Bowl party has to be all fried grub food?  Add some decadent sweets to the table and create batches to give for teachers gifts, and gifts to family and friends for Valentine’s Day.  Everyone is sure to love them – that is of course if they love chocolate!

Here’s my recipe……..

Print Recipe

Chocolate Raspberry Balsamic Truffles

Yield: 18-20

Ingredients:

• 2/3 cup whipping cream
• 12 ounces chocolate (using a sharp knife shred the chocolate into fine pieces or use chips)
• 2 teaspoons DiOliva's Raspberry Balsamic Vinegar
• 1/4 cup unsweetened cocoa powder (sifted - I used Ghiradelli)

 

Directions:

1. Bring cream to boil in heavy duty saucepan.  Remove from heat.  Add chocolate shavings or chips and whisk until melted and smooth.
2. Whisk in Raspberry Balsamic Vinegar.  Pour into medium bowl.  Cover and chill until firm - 2-3 hours.
3. Line a baking sheet with parchment, foil or waxed paper.  Using a teaspoon place a rounded scoop onto prepared baking sheet.  Freeze until firm, about 45 minutes.
4. Place sifted cocoa in a bowl.  Roll truffles between hands into rounds.  Roll gently in cocoa.
5. Cover with plastic wrap and chill until ready to serve.

Note:

• If you don’t want your truffles flavored, simply replace the flavored vinegar’s with pure vanilla extract.
• Truffles can be rolled in chopped nuts, coconut, sprinkles or gold dust, or whatever suits you.

Enjoy!!!