These Balsamic Chocolate Truffles are the kind of dessert that makes people pause mid-bite and immediately ask what’s in them. Rich dark chocolate melts into silky ganache while the Espresso Dark Balsamic quietly works its magic in the background, deepening the cocoa flavor and adding subtle fruity warmth without tasting vinegary at all. The result is intensely chocolatey, smooth, and luxurious with just enough complexity to feel elevated and unforgettable.

They taste like something you’d discover tucked into the corner of a tiny Italian chocolate shop — elegant but still comforting, sophisticated without trying too hard. The balsamic enhances the dark chocolate the same way espresso does in brownies: it amplifies richness, rounds out bitterness, and creates that lingering decadent flavor that keeps you reaching for another truffle. Perfect for holiday dessert boards, homemade food gifts, dinner parties, wine nights, or those evenings when “just one little chocolate” somehow turns into four.

I N G R E D I E N T S :

• 1/2 cup steaming hot heavy cream
• 1 pinch of sea salt 
• 8 ounces best quality dark chocolate in chip form, or chopped
• 3 tablespoons Rocky Mountain Olive Oil Espresso Dark Balsamic Vinegar
• 1/2 cup cocoa powder for rolling the truffles or use 6 oz. tempered (melted chocolate) for coating the truffles.

I N S T R U C T I O N S :

1. Place the chopped chocolate in a medium size heat proof bowl. 
2. Heat the cream and salt in a heavy bottom sauce pan over low heat until it just begins to steam. Do not allow it to simmer or boil. 
3. Pour the cream over the chopped chocolate and allow to sit for 2-3 minutes without stirring. Stir the mixture gently until all the chocolate is melted. Add the  Espresso Dark Balsamic and stir to combine well. Cool to room temperature and then place the bowl in the refrigerator, covered until the ganache has become cold and can be scooped and formed into balls. 
4. Have a baking with a sheet of parchment ready that will fit into your fridge or freezer. 
5. Take 1 teaspoon of cold balsamic ganache and quickly roll between your hands to form a ball. If you spend too much time trying to get the shape just right, you'll begin to melt the ganache and it will be a mess.
6. Place the balls on the prepared baking sheet and then place the sheet in the fridge or freezer to firm up the truffles when you're done rolling all of them. 
7. Now you can roll into cocoa powder or in tempered (melted) chocolate. However, these are best stored in single layers, separated by parchment or wax paper in a sealed container in the refrigerator. They can be taken out and served at room temperature. 

N U T R I T I O N A L   I N F O :

Estimated per serving: 160 calories • 2g protein • 14g carbs • 11g fat • 20mg sodium

Estimated values may vary based on chocolate type, cocoa amount, and ingredient brands.

Makes approximately 30-40 truffles.