Balsamic Chocolate Truffles

Balsamic Chocolate Truffles

Ingredients:
spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized
vinegar, balsamic
cocoa, dry powder, unsweetened

Directions:
Melt the chocolate and cream in a double boiler over hot but not simmering water.
Place melted chocolate in a small bowl.
Stir in the balsamic vinegar.
Cool the chocolate in the refrigerator for 1 hour.
Remove from the refrigerator and let sit at room temperature for 2 hours, until firm but moldable.
Use a teaspoon to scoop out chocolate.
Use your fingertips to shape into balls about the size of a cherry.
Set the chocolate balls on a parchment-lined tray.
Place the cocoa powder in a small shallow dish.
Place 6 truffles at a time in the cocoa powder and roll the truffles around to coat, and return the coated truffles to the baking sheet.
Continue with the remaining truffles.
Place the truffles in a serving dish or airtight package.