Dark Chocolate & Creamy Carmel Balsamic Truffles

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Posted by in Recipes on Dec 21, 2012 . .

1 lb Quality Dark Chocolate, Chopped ( cocoa 56%+)
8 oz Heavy Whipping Cream
2 Tbsp Olive Cart Creamy Carmel Balsamic
1/3 Cup Good Quality Cocoa Powder
1/4 tsp Olive Cart South Haven Flaked Sea Salt

Place chopped chocolate in a wide, heatproof bowl; ( I place mine in a stand mixer bowl. This way I can melt the chocolate and then whip it, using only one bowl.)

In a heavy bottom pan, bring the heavy cream and salt to a boil. Turn down the heat and let the cream simmer for a full minute. Stirring often to make sure the cream does not burn. Immediately take the cream from the heat and pour evenly over the chopped chocolate. Resist the temptation to stir. Allow to sit for 2-4 minutes in order to melt the chocolate. When the chocolate has melted, stir the ingredients together with a heatproof rubber spatula. Use the spatula to stir any larger pieces of chocolate in to the warm cream to dissolve.
You should end up with a smooth, glossy mixture referred to as ganache. Add the Creamy Carmel Balsamic to the ganache anb mix thoroughly. The ganache will thicken as it cools and when it reaches room temperature, can be piped. To make traditional truffles, pipe small portions- approx. 2 tsp- of ganache on to parchment paper or another non-stick surface. These portions will continue to cool and solidify and can then be rolled into small balls. Dredge the balls in cocoa powder. If used while warm, the ganache can be poured over cakes or used to dip fruit, cream puffs, strawberries, etc. For other variations substitute the Olive Cart Creamy Carmel Balsamic with any of our other flavors.

Last update: Dec 21, 2012
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