Chocolate Covered Cherries Truffles
8 1/2 oz. good dark chocolate, chopped
1/4 C. cream
2 t. The Olive Tap’s Chocolate Covered Cherries
1/2 C. cocoa powder
Melt the chocolate and cream in a double boiler over hot (not boiling or simmering water). Put melted chocolate in a small bowl and stir in the Balsamic Vinegar. Cool 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. Shape into balls about the size of a cherry and place the chocolate balls on a parchment-lined tray.
Put cocoa powder in a small shallow dish. Roll the truffles (a few at a time) in the cocoa powder to coat. Place the powdered truffles on the parchment-lined tray. Place the truffles in a serving dish or airtight package.