Chocolate Balsamic Truffles



  • 4 oz. heavy whipping cream
  • 8.5 oz. high–quality bittersweet chocolate (35% cocoa), chopped, divided
  • 1 tbsp. Vinesation Chocolate Dark Balsamic
  • 1 lb. hazelnuts


For truffle base

Scald cream in heavy small saucepan. Remove from heat; Place cut up chocolate pieces into stainless steel bowl and stir in scalded cream until completely incorporated. Once that is completed stir in balsamic vinegar and ½ cup of the chopped hazelnuts if desired. Cool chocolate in refrigerator for about one hour then take out and set out for about 2 hours until firm and moldable. 

Use teaspoon to scoop chocolate and shape into ball with fingertips to about size of cherry and set aside.

Chop hazelnuts and place into small shallow bowl.  Take shaped truffles, place up to 3 at a time into chopped hazelnuts and roll around to coat.