By Chef Anne-Marie Ellis CCC
Makes 36 truffles
240 g dark chocolate (chopped or use chips)
120 ml 35% cream
3 TBSP Raspberry Infused Balsamic Vinegar
50 g sundried cranberries (chopped)
50 g cocoa powder
Heat a pot of water to just below the simmering point. In a heat proof bowl that fits on the pot (without touching the water!) combine chocolate pieces and cream. Put the bowl on the pot with hot water and stir until one smooth melted consistency.
Remove the bowl from the heat and add the Raspberry Balsamic and the chopped sundried cranberries, stir it until mixed in and let it firm up for two hours until firm but pliable.
Put the cocoa powder on a plate. With a small scoop (melon baller)or spoon make even sized portions and shape into round balls.
Roll the chocolates in the cocoa powder and the DELICIOUS Raspberry Balsamic Truffles are all done!
WARNING: Avoid licking spoons or tasting the mixture till complete or you just MIGHT eat it all before its finished! YUM!