- 1 lb high quality dark chocolate, chopped (Cocoa 56%+)
- 8 oz heavy whipping cream
- 2 Tbsp Aged Vanilla Balsamic Vinegar
- 1/3 cup good quality cocoa powder
- 1/4 teaspoon salt
- Place chopped chocolate in a wide, heatproof bowl. (helpful hint: use your stand mixing bowl to allow you to melt the chocolate and whip it in one bowl)
- In a heavy bottom pan, bring the heavy cream and salt to a boil. Turn down the heat and let the cream simmer for a full minute. Stir often, making sure the cream does not burn.
- Immediately take the cream from the heat and pour evenly over the chopped chocolate. Resist the temptation to stir. Allow to sit for 2-4 minutes in order to melt the chocolate.
- When the chocolate has melted, stir the ingredients together with a heatproof rubber spatula. Use the spatula to stir any larger pieces of chocolate into the warm cream to dissolve.
- You should end up with a smooth, glossy mixture referred to as ganache. Add the Vanilla Balsamic to the ganache and mix thoroughly.
- The ganache will thicken as it cools and when it reaches room temperature, can be piped. To make traditional truffles, pipe small portions (approximately 2 tsp.) of ganache on to parchment paper or another non-stick surface. These portions will continue to cool and solidify and can then be rolled into small balls. Dredged the balls in the cocoa powder.
Other uses: while warm pour over cakes to use as an icing or as a delicious fruit dip.
Recipe shared by Rachel Bradley-Gomez