Raspberry Balsamic Ganache Truffles

1. 1

   In a stainless steel pot, bring heavy cream, raspberry puree and Balsamic vinegar to a boil.

2. 2

   Place the chopped couverture in a heat-safe bowl over the pot; stir occasionally as chocolate begins to melt.

3. 3

   Allow cream mixture to boil for a full minute, then pour over the melted couverture.

4. 4

   Allow to rest for about 30 seconds, then whisk until all the chocolate has melted.

5. 5

   Place the bowl in a cooler, stirring every fifteen minutes until it begins to set.

6. 6

   Next, place the bowl in an ice bath to bring the temperature below 41u00b0F for later use.

7. 7

   Pipe or scoop the ganache to create small truffle-sized balls. Let sit overnight.

8. 8

   To finish, roll the truffles in melted dark chocolate and lightly dust with unsweetened cocoa powder or colored white chocolate, as preferred.

* Per serving · 4 servings · Values may vary.