Chocolate Amodeo Balsamic Truffles

This recipe was designed for a Taste of Lough Derg Event last year and we have loved it ever since!

Ingredients:

• 170g Cream

• 1 pinch of salt

• 227g of Dark chocolate (finely chopped)

• 3 tbs of Amodeo intense balsamic reduction that you can purchase here

• 170g of cocoa powder for rolling truffle

Method:

1. Place Dark Chocolate in a bowl and melt over boiling water.

2. Heat the cream and salt in a heavy bottom saucepan over low heat until it begins to steam- do not allow it to boil or simmer.

3. Pour the cream over the melted chocolate and allow it to sit for 2-3 minutes without stirring.

4. Stir the mixture gently until all the chocolate is melted.

5. Add the Balsamic and stir to combine well.

6. Cool to room temperature and then place the bowl in a refrigerator, covered until the ganache is cold and can be scooped to form balls.