Easy Chocolate Truffles with Raspberry Balsamic


  • 8.5 oz. dark chocolate, chopped
  • 1/4 cup cream
  • 2 tsp Bella Oliva Raspberry Balsamic Vinegar
  • 1/2 cup cocoa powder


Melt the chocolate and cream in a double boiler over hot but not simmering water. Place melted chocolate in a small bowl. Stir in the balsamic vinegar. Cool the chocolate in the refrigerator for 1 hour. Remove from the refrigerator and let sit at room temperature for 2 hours, until firm but moldable. Use a teaspoon to scoop out chocolate. Use your fingertips to shape into balls about the size of a cherry. Set the chocolate balls on a parchment-lined tray. Place the cocoa powder in a small shallow dish. Place truffles one at a time in the cocoa powder and roll the truffles around to coat. You can also coat truffles in toasted coconut or finely chopped nuts, if desired. Place the coated truffles in a serving dish or airtight package.

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