2 tbsp Dark balsamic*
300g high cacao dark chocolate (+70%), chopped
1 c whipping cream
1 cup cocoa powder 

* Strawberry, Blueberry, Cherry or Espresso


In a medium pot, heat cream until hot, but not bubbling. Add chocolate, then stir until chocolate is melted and mixture is smooth. Remove from stove and add  balsamic then stir until smooth. Cover with plastic wrap, then put in fridge until mixture is firm and rollable. With a small spoon and using your fingertips, roll into small ball the size of a cherry. A melon baller works, too. Place on a parchment lined baking sheet, then cool in fridge for 15 minutes. Place cocoa powder on a fresh parchment line rimmed baking sheet. Roll a truffles one at a time until coated. Serve or place in an airtight container and move to fridge to store until ready to give to friends and family.  

Inspired by NYTimes Cooking