The flavors of Chocolate and Cherry were made to go together! Our Chocolate Covered Cherries Balsamic Vinegar to make these sinfully rich and incredibly easy truffles!
Melt the chocolate and cream in a double boiler over hot (not boiling or simmering water). Put melted chocolate in a small bowl and stir in the Balsamic Vinegar. Cool in the refrigerator for 1 hour. Remove from the refrigerator and let sit at room temperature for 2 hours, until firm but moldable.
Use a teaspoon to scoop out chocolate. Shape into balls about the size of a cherry and place the chocolate balls on a parchment-lined tray.
Put cocoa powder in a small shallow dish. Roll the truffles (a few at a time) in the cocoa powder to coat. Place the powdered truffles on the parchment-lined tray. Place the truffles in a serving dish or airtight package.
