Thanks for coming back for post #2 on Rosie Cakes. My week of baking continues for the wedding shower, and today I made a big batch of chocolate truffles. The really exciting thing about these truffles is how they’re going to be arranged, but for that you’ll have to wait till after the shower.
These truffles, guys. They are my jam! Around the holidays, I used to sell them and I made some fairly deiced side hustle. So simple to make, and so versatile. I change up my flavors all the time. I’ve made merlot truffles, Mexican spiced truffles, and peppermint. Today, though, I wanted to keep in things a little elegant and opted for Balsamic Chocolate Truffles.
For one batch, that makes about 24 truffles, you will need:
- 10 oz dark chocolate (either chips, morsels, are chopped up chocolate bars)
- 1/4 cup + 2 Tablespoons heavy cream
- 2 teaspoons balsamic vinegar
- 8-10 oz semi-sweet or milk chocolate (either chips, morsels, or chopped chocolate bars)
First, over a double boiler, melt the dark chocolate and heavy cream.
When the chocolate is melted, stir in the balsamic vinegar.
Stir in the balsamic vinegar, and put some plastic wrap over the bowl and pop it in the fridge for 1-2 hours, until set, but moldable.
When the chocolate is ready, use a teaspoon to scoop out each truffle. Use your hands to roll them into a ball.
This is where you can decide what you want to do. Usually, I just dust them in cocoa powder at this point and call it a delicious day. But I’m getting these truffles ready for a super cool display. So this is where I changed my routine up.
I put a toothpick into each truffle, and popped them back into the fridge for another ten minutes while they set back up.
Melt the rest of the chocolate. The best way I have found to do this is to pop the chocolate in the microwave for 30 seconds, give it a stir, and pop it back in for 15 second intervals until completely melted.
Dip each truffle in the melted chocolate until completely coated, and place on a cooling rack to set up.
Before popping them in the fridge for the final set, I dusted them with very fine gold sprinkles. I just let them harden in the fridge, and I’m going to place them in a zip lock bag and keep them in the freezer until the shower on Saturday.
I can’t wait to put this truffle display together and show you.
Thanks again for stopping by, and feel free to comment with any questions you might have.
Have a great day!