I love ganache domes. Quite like truffles (or like the Italian variant, Tartufo Nero) but softer due to the higher cream to chocolate ratio. I like to use 70% cocoa solids Guanaja chocolate from Valrhona but any good chocolate works.
Usually I add some whisky (15 year old Dalwhinnie works great), orange liquer or espresso, but this time I wanted something different, and balsamic vinegar seemed like an interesting choice. I was pleased to discover how well it works together with the ganache!
Heat the chocolate and cream in the microwave or a bain-marie.
When the chocolate has melted, stir well, then add the salt and balsamic vinegar and stir again.
Move to a silicone dome baking pan and refrigerate for a few hours until solid.