Yield: 24 truffles

24 pitted dried tart cherries

1/4 cup aged balsamic vinegar

8 ounces 68%-70% couverture chocolate, preferable Valrhona or Callebaut

3/4 cup heavy whipping cream

1/4 cup unsweetened cocoa powder, for rolling

Place cherries in a medium heatproof bowl. Place balsamic vinegar in a small saucepan and simmer. Immediately pour balsamic mixture over cherries and let stand at least 6 hours or overnight, until cherries absorb flavor and are soft.

Place chopped chocolate in medium mixing bowl. Place the cream in a small saucepan and bring to a simmer over medium heat. Pour cream over chocolate and let sit uninterrupted for 1 minute. Stir with a silicone spatula until ganache is melted and smooth. Pour into a shallow baking pan. Refrigerate ganache until firm enough to hold its shape, about 45 minutes.

Line a rimmed baking sheet with parchment paper. Spoon 24 equal-sized mounds of chocolate onto the prepared sheet pan sheet using a small portion scoop or 2 teaspoons. Make a well in the center of each mound and insert a cherry. Roll to enclose cherries with ganache. Roll in cocoa powder to lightly coat.

Recipe provided by Chef Stacy Horn or Surfas Culinary District

Amber Erisman Kitchen Assistant Surfas Culinary District, Orange County ambere@surfasonline.com (714) 453-COOK x740 (714)640-8888 - fax [Surfas - Email Signature Hyperlink]http://www.culinarydistrict.com/