We are heating things up for Valentine’s Day with this amazing recipe for homemade chocolate truffles!
These dark chocolate truffles have a trifecta of wonderful flavors—fresh ginger, our intensely ripe Black Cherry Balsamic Vinegar, and our ever-citrusy Blood Orange Olive Oil. Surprised to see balsamic vinegar in chocolate truffles? Even more surprised to see olive oil in there? Well, we hope your interest is piqued, because these truffles are awesome.
The Black Cherry Balsamic Vinegar gives just a hint of ripe cherry flavor to the dark chocolate, and the Blood Orange Olive Oil infuses the whole thing with a citrusy aroma and light orange undertone. We added finely minced fresh ginger to the truffles mix for a bright spiciness—but if you aren’t a fan of raw ginger, go ahead and substitute in minced crystallized ginger. It will lend a sweeter flavor with a bit less sharpness.
The truffles are finished off in a cayenne-spiked cocoa powder coating. If you like just a bit of heat, use ¼ teaspoon cayenne; if you love the heat, use ½ teaspoon. And if you are into miscellaneous coatings for chocolate truffles, you’d be just fine rolling these in shredded coconut or minced nuts.
We hope that you’ll have fun making—and devouring—these chocolate truffles with your special one this Valentine’s Day!
Makes about 40 truffles.
Find this recipe at www.theolivepress.com/recipes/view/heat-things-up-spiced-ginger-cherry-balsamic-truffles-recipe