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Chocolate and strawberries are wonderful partners, and adding a dash of fine aged balsamic to this truffle really pumps up the strawberry flavor.
By Ecole Chocolat
We show these delicate truffles rolled in tempered chocolate - but make life easy for yourself and just roll them in colored sugar or cocoa powder.
Yield: About 45 pieces
10.5oz./298g milk chocolate, chopped into small pieces
½ cup/125g unsalted butter at room temperature, cut into small pieces
3 egg yolks at room temperature
½ cup/125ml strawberry preserves
2 tsps./20ml aged balsamic vinegar
2 cups colored sugar or sprinkles or sifted cocoa powder, for finishing
Melt chocolate in double boiler over hot water just until melted. Remove from heat.
Vigorously beat butter and egg yolks into chocolate until smooth.
Gently fold in strawberry preserves and balsamic vinegar, mixing thoroughly.
Chill in the refrigerator until firm (1-3 hours).
Using a spoon or melon-ball cutter, scrape across the surface of the mixture; quickly press with fingertips into 1-inch (2.5cm) balls and roll in colored sugar or sprinkles or cocoa powder.
Chill until firm.
Storage Notes: Because they contain egg yolks, these truffles are more perishable and should remain refrigerated, well-wrapped in plastic. Take out of refrigerator only 5-10 minutes before serving and consume within one week. You can also freeze them, well-wrapped in several layers of plastic, for up to one month.
Recipe by Ecole Chocolat. Photo by Ric Ernst. All rights reserved.
Copyright © 2016 Wilmor Publishing Corp. All rights reserved.