Manischewitz Blackberry-Balsamic Truffles
Chocolate truffles with a decadent hint of blackberry - balsamic flavor
Ingredients
- 8 oz bittersweet chocolate, roughly chopped
- 8 oz semisweet chocolate, roughly chopped
- ½ cup heavy cream
- 2 tbs Manischewitz blackberry wine
- 1 tbs balsamic vinegar
- salted pistachios, toasted and roughly chopped for coating
Instructions
- Place the chopped chocolate into a medium sized bowl. Heat the cream in a small saucepan over medium heat until it begins to simmer. Turn off the heat and allow the cream to cool for 20-30 seconds. Pour the cream through a fine mesh sieve into the bowl of chopped chocolate.
- Whisk the chocolate and cream together until the chocolate is melted and the mixture is well blended. Add in the wine and balsamic vinegar and whisk to combine. Set aside at room temperature for one hour.
- Line a sheet pan with parchment paper. Using two teaspoons or a 1¼ inch ice cream scoop, make rounded dollops of the chocolate mixture and place them on the prepared sheet pan. Refrigerate for 30 minutes.
- Roll each dollop with your hands to form a small ball then coat in chopped pistachios. Refrigerate in an airtight container until ready to serve. Enjoy at room temperature.