Balsamic ganache domes

March 10, 2010


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!


Serves: 6




  • 200g high-quality 70% cocoa solids chocolate

  • 150ml cream

  • 20ml (4 teaspoons) good balsamic vinegar

  • a pinch of salt




  • 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.

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