- Italian-Style Salsa Verde from Vinaigrettes and Other Dressings by Michele Anna Jordan
- Roasted Asparagus with Walnut-Parmesan Crust
- Pie Crust Berry Kolackis with Lemon Glaze
- Leftover Easter Egg & Hummus Salad
- Blueberry-Ginger Granita
- Spring Lamb Leg, Chickpea, Cucumber & Feta Salad from Plats du Jour
Heat Things Up! Spiced Ginger-Cherry Balsamic Truffles Recipe
Posted by Olivia on Tue, February 12, 2013
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!
8 ounces dark chocolate, chopped
¼ cup milk (non-dairy or dairy)
¼ cup minced fresh ginger
2 tablespoons Black Cherry Balsamic Vinegar
2 tablespoons Blood Orange Olive Oil
¼ cup unsweetened cocoa powder
¼ to ½ teaspoon cayenne powder, to taste
- For the truffles: Combine chocolate and milk in a small saucepan over very low heat. Cook, stirring constantly, until chocolate has fully melted and mixture is smooth. Stir in ginger, Cherry Balsamic Vinegar, and Blood Orange Olive Oil; mix until combined. Spoon mixture into a bowl and chill until just barely firm, about 1 ½ hours. (Do not over-chill. If the mixture solidifies completely, you’ll be unable to scoop it out and form into truffles!)
- For the coating: Combine cocoa powder and cayenne in a small bowl; whisk well and set aside.
- To prepare: When truffles are semi-firm, but still soft enough to scoop with a spoon, remove from the refrigerator. Use a spoon to scoop out mixture by the teaspoonful, and form into a round ball in your hands. Place in coating mixture; roll evenly to coat and place on a serving plate. Repeat with remaining chocolate. Serve truffles immediately or store, covered, in the refrigerator.
Makes about 40 truffles.