These tiny morsels have a tangy-fruity flavor that will almost melt in your mouth. And, they can be made in advance and refrigerated or frozen until ready to serve. For best results, use the highest quality chocolate chips possible.
2 tablespoons Dark Balsamic Vinegar (Try Raspberry, Vanilla, Dark Chocolate or Espresso Balsamic.)
10 ounces high-quality 60% cocoa bittersweet chocolate chips
1 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
3 tablespoons unsalted butter, softened
1/2 cup unsweetened cocoa
In a microwave-safe bowl, combine all ingredients except cocoa and stir. Microwave 1 minute. Stir and microwave an additional 30 seconds. Remove from microwave, stir and set aside. Prepare an 8x8 inch pan, greased and lined with waxed paper. Make sure the edges of the waxed paper extend out over two sides of the pan. Pour mixture in pan and refrigerate at least 2 hours. When firm but moldable, scoop out a small portion with a teaspoon and shape into balls the size of a large cherry. Set on waxed paper. Place cocoa powder in a shallow bowl and roll truffles in the powder until all are coated. Set on waxed paper until ready to serve. (You may also coat the truffles in chopped nuts, such as roasted walnuts or hazelnuts, toasted coconut or confectioner's sugar.) Place in small paper cups or place on a white doily on a serving plate. (Recipe shared by Michele Senac, As Old As Time recipe book)