Recipe information
Yield
Makes about 30 truffles.
Ingredients
Bittersweet Chocolate Truffle base (click for recipe)
1
tablespoon plus 1/4 teaspoon aged balsamic vinegar
Chopped toasted salted hazelnuts
Need to make a substitution?
Preparation
Follow recipe for Bittersweet Chocolate Truffle base (see recipe above), stirring aged balsamic vinegar into lukewarm cream. Mix in melted chocolate. Chill truffle base and form truffles. Drop each freshly coated truffle (or just-formed, uncoated truffle) into bowl of hazelnuts; turn to coat.