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DESSERT: Chocolate Balsamic Truffles

1 ¼ cup heavy Whipping Cream
1 Tbsp. Grapes & Olives On Tap Chocolate Balsamic Vinegar
9 oz. Bittersweet Chocolate, chopped, divided
Toasted Hazelnuts, chopped

Bring cream to simmer in heavy saucepan. Let cool to lukewarm (10 minutes); stir in Chocolate Balsamic Vinegar. Meanwhile, stir 7 oz. chocolate in metal bowl over saucepan of simmering water or in top of double boiler over simmering water until melted and smooth. Remove from heat, stir in 2 oz. chocolate and stir until smooth. Stir in cream mixture. Chill truffle base until firm enough to roll, about 3 hours. Place chopped hazelnuts in small bowl. Line rimmed baking sheet with waxed paper. Roll 2 tsp. of truffle base between fingertips into ball. Roll truffle in hazelnuts to coat. Place on baking sheet; repeat with remaining truffle base. Chill until firm, about 1 hour. Let stand at room temperature 1 hour before serving..