A couple years ago, I decided that making candy store-style truffles at home is impossible. Whenever there’s a recipe online for truffles, what it is actually most likely referring to is a combination of cream cheese (or butter) and chocolate, formed into balls and rolled in cocoa powder, then chilled to firm. At See’s Candies, Lindt, or any shop of that nature, truffles are a creamy filling encased in a shell of hardened chocolate, which is the candy I was always looking to recreate.
The other day I had a groundbreaking realization. If you make a buttercream, pipe it on wax paper in rounds, chill them, coat them in chocolate, then let them sit at room temperature until the insides have softened, you have a candy store truffle. It took me a while to realize this, and it’s probably a method many people use already, but I was still excited about my discovery. To kick things up a notch, I reduced balsamic vinegar to give them a tangy quality (that you wouldn’t normally find in a candy store truffle. It’s the best of both worlds.)
Make the Truffles
- 1/2 cup balsamic vinegar
- 4 oz dark or bittersweet chocolate, chopped
- 1 stick of softened butter
- 1/2 cup heavy cream
- 1 tsp light corn syrup
- Semi sweet chocolate chips
- In a small saucepan, heat the heavy cream and stir in the corn syrup. When bubbles begin to form around the edges, remove from heat and add dark chocolate. Let sit for a minute, then stir until smooth.
- Reduce the balsamic vinegar over low heat in a saucepan until it has a syrup-like consistency. This should take about 5-10 minutes, but make sure you swirl it occasionally so it doesn’t burn!
- Stir the balsamic reduction into the chocolate mixture until smooth, then transfer to the bowl of an electric mixture and beat in softened butter. Fill a piping bag with a plain round tip and pipe small circles or squares onto a wax paper-lined baking sheet then chill until firm.
- Coat the chilled truffle fillings in melted semi sweet chocolate, then chill and repeat the process. Let the truffles sit at room temperature for about 20 minutes before serving so the filling has time to soften.
Enjoy! <3, B