Vosges Balsamico truffle

Prop Stylist: Amy Lauhoff O’Brien; Food Stylist: Lisa Benitez Kuehl; Photo Assistant: Nicole Stege

Balsamic vinegar may not be the first thing you taste in chocolatier Katrina Markoff’s creamy truffle, but its subtle flavor brings some levity to all that dark chocolate.

Truffle base
1¼ cup heavy whipping cream
1 tbsp (plus ¼ tsp) 12-year-old balsamic vinegar
9 oz high-quality bittersweet chocolate (70% cocoa), chopped and divided

Chocolate coating
8 oz high-quality bittersweet chocolate (70% cocoa), chopped
1 cup toasted, salted hazelnuts, finely chopped

1. Bring cream to a simmer in a small, heavy saucepan. Remove from heat; cool to lukewarm. Stir in balsamic vinegar.
2. Meanwhile, set a metal bowl filled with seven ounces of chocolate over a saucepan of simmering water. Stir chocolate until smooth. Remove from heat and add remaining two ounces of chocolate; stir until smooth. Add lukewarm cream to chocolate; stir until smooth. Chill truffle base in refrigerator until firm enough to roll, about three hours.
3. Spoon one teaspoon base mixture into palm and roll into a ball; set ball on a baking sheet lined with wax paper. Repeat with remaining mixture and return the truffles to the refrigerator until chilled, about an hour.
4. When the truffles are chilled, make the chocolate coating: Set a metal bowl with eight ounces of chocolate in it over a saucepan of simmering water. Stir chocolate until smooth. Remove from heat and cool slightly.
5. When the chocolate is still warm (but not hot), spoon some into your palm. Place a chilled truffle in your hand and roll in palm to coat with chocolate. Drop each freshly coated truffle into a bowl of salted hazelnuts and turn to coat. Return truffle to baking sheet. Repeat with remaining truffles. Chill until firm, about one hour. Return to room temperature before serving.

TIPS
• Twelve-year balsamic has more complexity than the stuff you’ll find at Jewel, so it’s worth heading to Old Town Oil (1520 N Wells St, 312-787-9595) and picking up a bottle for about $15.
• Occasionally run your hands under cool water when rolling these truffles—it will help keep the chocolate from melting.

AT VOSGES $2.50 per truffle
AT HOME 65 cents per truffle

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