Prep: 30 minutes

Microwave: 1 ½ minutes

Refrigerate: 2 hours

Makes:  20-30 servings

2 tbsps. Raspberry Dark Balsamic
10 oz. high-quality 60% cocoa bittersweet chocolate chips
1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla extract
3 tbsps. unsalted butter, softened
½ cup unsweetened cocoa

In a microwave-safe bowl, combine all ingredients except cocoa and stir. Microwave 1 minute.  Stir and microwave a further 30 seconds. Remove from microwave, stir and set aside.

Prepare an 8x8 inch pan, greased and lined with wax paper. Make sure the edges of the wax paper extend out over two sides of the pan. Pour mixture in pan and refrigerate at least 2 hours. When firm, but moldable, scoop out a small portion with a teaspoon and shape into balls the size of a large cherry. Set on waxed paper. Place cocoa powder in a shallow bowl and roll truffles in the powder until all are coated. Set on wax paper until ready to serve.

This recipe is compliments of Michele Senac. For more of her recipes we have two of her cookbooks available for sale in our shop.