- 8 ounces semi-sweet chocolate, chopped
- 1/4 cup cream
- 4 teaspoons Dark Chocolate Balsamic Vinegar
- 1/2 cup hot cocoa mix
Gently melt chocolate and cream in the microwave, stopping and stirring at 30-second intervals till smooth. Stir in balsamic vinegar.
Cool in the refrigerator for an hour, then let sit at room temperature for about 2 hours, till mixture reaches a good rolling consistency.
Scoop out teaspoonfuls of chocolate. Shape into balls and place on parchment-lined baking sheet. Refrigerate if soft to firm up a bit, then re-roll into smooth balls.
Roll in sifted hot cocoa mix and serve or store in an airtight container.