Raspberry Balsamic Chocolate Truffles
8 ½ oz dark chocolate chopped (Dark chocolate Hershey chips)
¼ cup cream
2 tsp of Raspberry Balsamic Vinegar
½ cup cocoa powder
Melt chocolate and cream in a double boiler over hot heat (not boiling or simmering). Transfer melted chocolate to small bowl and add balsamic vinegar. Cool in refrigerator for an hour and then let sit at room temp for 2 hours or until moldable. Form into small (cherry size) balls and coat in cocoa powder. Refrigerate in airtight container until ready to serve.