Rich, smooth, and deeply chocolatey, these homemade truffles get an unexpected lift from Della Terra balsamic. Whether you choose Raspberry, Strawberry, Bourbon Maple, Espresso, Traditional, or Coconut, each flavour adds its own character to the silky ganache centre. Rolled in cocoa or finished in chocolate, they feel equal parts elegant and quietly indulgent.
Prep: 25 minutes
Chill: 2–3 hours
Makes: Approximately 30–40 truffles
Ingredients
- ½ cup heavy cream
- 1 pinch sea salt
- 8 oz best quality dark chocolate, chopped or in chip form
- 3 tbsp
Della Terra Dark or
White Balsamic
(Suggested flavours: Raspberry, Strawberry, Bourbon Maple, Espresso, Traditional, or Coconut) - ½ cup cocoa powder, for rolling
(or 6 oz melted chocolate for coating)
Instructions
- Place chopped chocolate in a medium heatproof bowl.
- In a heavy-bottomed saucepan over low heat, warm heavy cream and sea salt until just steaming. Do not simmer or boil.
- Pour warm cream over chocolate and let sit undisturbed for 2–3 minutes.
- Stir gently until chocolate is completely melted and smooth. Add balsamic and stir well to combine.
- Allow ganache to cool to room temperature. Cover and refrigerate until fully chilled and firm enough to scoop and roll.
- Line a baking sheet or tray with parchment paper that will fit in your refrigerator or freezer.
- Scoop about 1 teaspoon of chilled ganache and quickly roll between your hands to form a ball. Work quickly to prevent melting.
- Place truffles on prepared baking sheet and chill again in the refrigerator or freezer until firm.
- Roll chilled truffles in cocoa powder or coat in melted chocolate.
- Store in a sealed container in single layers separated by parchment or wax paper in the refrigerator. Serve at room temperature.