Melt the chocolate and cream on the stove in a double boiler over hot (not simmering) water.
Place melted chocolate in a bowl and stir in the balsamic and olive oil.
Cool in the refrigerator for an hour.
Remove from the refrigerator and scoop with a teaspoon and carefully mould into cherry-size balls - coat your hands in cocoa and work fast!
Place cocoa powder in a saucer and roll the chocolate balls in the cocoa powder to coat.
Sprinkle with sea salt.
Keep in the fridge if necessary.
Ingredients
Directions
Melt the chocolate and cream on the stove in a double boiler over hot (not simmering) water.
Place melted chocolate in a bowl and stir in the balsamic and olive oil.
Cool in the refrigerator for an hour.
Remove from the refrigerator and scoop with a teaspoon and carefully mould into cherry-size balls - coat your hands in cocoa and work fast!
Place cocoa powder in a saucer and roll the chocolate balls in the cocoa powder to coat.
Sprinkle with sea salt.
Keep in the fridge if necessary.
