1 pound 70% Dark Chocolate, chopped
8 ounces Heavy Whipping Cream
1⁄4 teaspoon Fine Sea Salt
2 tablespoons VSOP Espresso Aged Dark Balsamic Vinegar
1⁄3 cup Dutch-Processed Cocoa Powder, high quality
Place chopped chocolate in a wide, heatproof bowl. In a heavy bottom pan, bring the heavy cream and salt to a boil. Turn down the heat, and let the cream simmer for a full minute. Stir often, making sure the cream does not burn. Immediately take the cream from the heat and pour evenly over the chopped chocolate. Resist the temptation to stir. Allow to sit for 2-4 minutes in order to melt the chocolate. When the chocolate has melted, stir the ingredients together with a heatproof rubber spatula. Use the spatula to stir any larger pieces of chocolate into the warm cream to dissolve. You should end up with a smooth, glossy mixture referred to as ganache. Add the Espresso Balsamic to the ganache and mix thoroughly. The ganache will thicken as it cools. When it reaches room temperature, it can be piped. To make traditional truffles, pipe small portions (approximately 2 tsp.) of ganache onto parchment paper or another non-stick surface. These portions will continue to cool and solidify and can then be rolled in to small balls. Dredge the balls into cocoa powder. If used while warm, the ganache can be poured over cakes or used to dip fruit.