Add To Favorites
Makes about 1 dozen 1-inch Truffles
Pour water into the bottom of a small double boiler pan to a depth of 2 inches and bring to a simmer. Place the oil, balsamic and chocolate into the top of the double boiler and place it over the simmering water, being careful not to let water or steam get into the chocolate mixture.
Turn burner to lowest heat and stir until chocolate is melted and all ingredients are incorporated, creating a ganache. Remove from heat and carefully dry the outside of the top pan. Pour the fluid ganache into a small bowl and refrigerate for about 20 minutes to set up.
Place a piece of parchment paper on a small, rimmed sheet pan or plate. Scoop ganache onto the parchment in small balls, using a melon baller or small portion scoop. Place pan or plate into the refrigerator for approximately 5 minutes to firm up the chocolate.
Using a pair of disposable gloves (so the warmth of your hands doesn't melt the chocolate), quickly roll balls in cocoa, chocolate sprinkles or grated chocolate. Serve truffles at room temperature or slightly cool. They may also be refrigerated for up to 2 weeks or frozen in closed containers for up to 3 months.
This recipe does not have any reviews yet.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Download our nutritional fact sheets:
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.