Raspberry Balsamic Ganache Truffles

Directions

1. 1
   In a stainless steel pot, bring heavy cream, raspberry puree and Balsamic vinegar to a boil.
2. 2
   Place the chopped couverture in a heat-safe bowl over the pot; stir occasionally as chocolate begins to melt.
3. 3
   Allow cream mixture to boil for a full minute, then pour over the melted couverture.
4. 4
   Allow to rest for about 30 seconds, then whisk until all the chocolate has melted.
5. 5
   Place the bowl in a cooler, stirring every fifteen minutes until it begins to set.
6. 6
   Next, place the bowl in an ice bath to bring the temperature below 41°F for later use.
7. 7
   Pipe or scoop the ganache to create small truffle-sized balls. Let sit overnight.
8. 8
   To finish, roll the truffles in melted dark chocolate and lightly dust with unsweetened cocoa powder or colored white chocolate, as preferred.