Dark Chocolate Truffles with Dark Balsamic


5 Tbsp. Heavy Cream
5 Tbsp. Midtown Olive Oil Aged Dark Balsamic (Dk. Espresso, Blk. Cherry, Strawberry, Raspberry, etc.)3 Giant Dark Chocolate Bars (6.8 oz. each) Broken into pieces
4 Tbsp. Butter, cut into pieces
1/2 tsp. Vanilla Extract
3/4 cup chopped pecans or other nut (optional)
Cocoa or nuts for rolling truffles


In a microwave safe bowl, add chocolate bar pieces, heavy cream, butter, and Midtown Olive Oil Dark Balsamic.  Microwave for about 1 1/2 minutes.  Stir and microwave another minute.  Stir again and, if needed, microwave another 30 seconds and stir.  Make sure mixture is melted and smooth.  Add vanilla and nuts.  Stir and then pour into greased 9" x 9" pan.  Refrigerate until hardened.  Roll into 3/4" balls ( You can use a melon baller).  Then, roll in cocoa or nuts.

Can make truffles using Midtown Olive Oil Dark Cherry Balsamic plus 3/4 cup chopped dried cherries and almond slivers.  Then roll them in a combo of sugar, cocoa, and a little salt to taste.

Makes about 70 truffles.

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