Source: As Old As Time, a Culinary Odyssey Using Flavored Olive Oils and Balsamic Vinegars©, pages 110-111 | By Michele Castellano Senac

These tiny morsels have a tangy-fruity flavor that will almost melt in your mouth. And, they can be made in advance and refrigerated or frozen until ready to serve. For best results, use the highest quality chocolate chips possible.

Serves: makes about 20-30 depending on size

Ingredients:

2 tablespoons Dark Espresso Balsamic Vinegar

10 ounces high-quality 60% cocoa bittersweet chocolate chips

1 can sweetened condensed milk, 14 ounces

1 teaspoon vanilla extract

3 tablespoons unsalted butter, softened

½ cup unsweetened cocoa

 

Directions:

In a microwave-safe bowl, combine all ingredients except cocoa and stir. Microwave 1 minute. Stir and microwave an additional 30 seconds. Remove from microwave, stir and set aside.

Prepare an 8x8 inch pan, greased and lined with waxed paper. Make sure the edges of the waxed paper extend out over two sides of the pan. Pour mixture in pan and refrigerate at least 2 hours. When firm but moldable, scoop out a small portion with a teaspoon and shape into balls the size of a large cherry. Set on waxed paper. Place e cocoa powder in a shallow bowl and roll truffles in the powder until all are coated. Set on waxed paper until ready to serve.

To Serve: Place in small paper candy cups or place a white paper doily on a glass serving plate.

Variations:

Try Raspberry Balsamic, Tahitian Vanilla or Dark Chocolate Balsamic Vinegar.

Coat in chopped nuts, such as roasted walnuts or hazelnuts, toasted coconut or confectionary sugar.

The mixture can be made in advance and refrigerated, covered in saran wrap, and stored overnight. They finished truffles will keep in an airtight container in the refrigerator or freezer for up to two weeks.

 

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