Cinnamon Pear Truffles

Cinnamon Pear Truffles

What You Will Need:

8-1/2 oz. good quality milk chocolate, roughly chopped (like Epicure Belgian Chocolate, no chopping required)

1/4 c. heavy cream (35-40% milk fat)

1-1/2 Tbsp. Patricia & Paul Cinnamon Pear Dark Balsamic, to taste

1/2 c. cocoa nibs or Epicure’s Pure Cocoa

Bring cream to a simmer and pour over chopped chocolate in a heat-proof bowl. Allow to sit until chocolate is melted; stir gently until cream is incorporated into melted chocolate. Add balsamic and stir gently until incorporated. Cover with plastic wrap and refrigerate until firm (about 2 hours).

Place cocoa nibs (or Epicure's Pure Cocoa) in a bowl; roll chilled truffle mix into 1/2" balls and coat with the nibs or Epicure’s Pure Cocoa. Chill in one layer; bring to almost room temperature before serving.