Balsamic Chocolate Truffles

These balsamic chocolate truffles are proof that a small kitchen can still produce something truly elegant. With just a handful of ingredients and a little patience, you’ll create rich, decadent truffles with deep chocolate flavor and a subtle tang from aged balsamic vinegar. They’re the kind of treat that feels special enough for a dinner party, yet simple enough to make ahead—because the best entertaining always leaves room to enjoy your guests.

Ingredients

• 2 (4-ounce) bars Ghirardelli Premium Baking Semi-Sweet Chocolate, roughly chopped. Note: these truffles rely on the exact chocolate listed to achieve the right texture and shine. Chocolate brands vary in cocoa butter and stabilizers, so swapping brands may affect how the truffles set.

• ¼ cup heavy whipping cream

• 2 teaspoons high-quality balsamic vinegar, preferably from Modena, Italy

• ¼ cup unsweetened cocoa powder, preferably Ghirardelli

Instructions

1. Melt the Chocolate: set up a double boiler by placing a heatproof bowl over a saucepan of gently simmering water (the bowl should not touch the water). Add the chopped chocolate and heavy cream to the bowl. Stir slowly and continuously until the chocolate melts and becomes smooth and glossy. Remove from heat.

Tip: Keep the heat gentle—overheating can cause the chocolate to seize.

2. Add the Balsamic: stir in the balsamic vinegar until fully incorporated. The mixture should remain silky and shiny.

3. Chill the Ganache: cover and refrigerate the chocolate mixture for 45 minutes to 1 hour, until firm but scoopable. Remove from the refrigerator and let it sit at room temperature for about 2 hours, allowing it to soften enough to shape.

4. Form the Truffles: using a melon baller or teaspoon, scoop small portions of chocolate (about the size of a cherry). Roll gently between your palms to form a ball and place on the prepared baking sheet. This takes patience—the chocolate won’t naturally hold its shape. Expect lots of hand washing! Refrigerate the formed truffles for 15 minutes. Remove and roll each truffle again between your palms to refine the shape. Because the chocolate warms as you work, you may need to repeat this chill-and-roll process 2–3 times for smooth, round truffles.

5. Coat in Cocoa Powder and Store: place the cocoa powder in a shallow bowl. Roll each truffle until evenly coated. Store truffles in an airtight container in the refrigerator. Bring to room temperature for a few minutes before serving for the best texture and flavor.

These truffles may take a bit of time, but the payoff is worth it. Made in advance and stored in the refrigerator, they’re an effortless way to end a meal or elevate a dessert spread without crowding your kitchen at the last minute. Serve them with coffee, package them as a thoughtful host gift, or keep a few tucked away for when a chocolate craving calls. Small kitchen, big impact—every time.