How to Make Strawberry Balsamic Truffles
Chocolate lovers will adore strawberry balsamic truffles and one look at these lovely little truffles will make their mouths water. It may sound like a strange combination, but the balsamic vinegar enhances the flavor of the dark chocolate, and the strawberries top them off with a sweet, fruity flavor. Does this Spark an idea?
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Things You'll Need
- Chocolate, at least 70 percent cocoa content
- Cream or half and half
- Balsamic vinegar
- Dried strawberries
- Cornstarch
- Extra chocolate to coat the strawberry balsamic truffles
Instructions
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1
Break up the chocolate into small chunks and pulse the chunks into very small pieces in a food processor or blender. Leave the chocolate in the food processor or blender container.
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2
Put the cream or half and half in a saucepan and bring it to a simmer, stirring constantly. Remove the saucepan from the heat and stir the balsamic vinegar slowly into the hot cream. Pour the cream and vinegar mixture into the food processor or blender and blend them together for 15 seconds.
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3
Pour the mixture from the food processor into a glass pan. Cover the pan and allow it to cool at room temperature. Once it's cooled and firm, cover the pan and place it in the refrigerator for several hours.
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4
Use a spoon to dip out the truffle mixture and form it into balls about the size of the tip of a thumb. Set them aside while you prepare the dipping chocolate.
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5
Chop the remainder of the chocolate small pieces and place them in the top of a double boiler. Heat the chocolate on low heat just until melted. Remove the double boiler from the heat and stir the chocolate. Allow it to cool slightly. Dip the truffles into the chocolate mixture and coat them very thinly with the warm chocolate.
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6
Place the dried strawberries in a blender or food processor, and grind them until they form a powder. Put the powder in a bowl and stir in the cornstarch. Roll the truffles into the strawberry mixture and roll them to coat them lightly.
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7
Place the balsamic strawberry truffles on a baking sheet covered with waxed paper and allow them to firm up before serving.
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