Makes approximately 18-20 truffles.

Ingredients:

• 2/3 cup heavy whipping cream
• 12 oz. mini chocolate chips
• 2 tsp Gettysburg Olive Oil Co. Chocolate Raspberry Dark Balsamic
• 1/4 cup unsweetened cocoa powder (sifted)

Directions:

1. Bring cream to boil in a saucepan and then remove from heat.
2. Add mini chocolate chips to heavy cream and whisk until chocolate is melted and the mixture is smooth.
3. Whisk in Chocolate Raspberry Dark Balsamic. 
4. Pour Mixture into medium bowl.  Cover and chill until mixture is firm (approx. 2-3 hours)
5. Line a baking sheet with parchment paper.  Using a teaspoon, place rounded scoops onto baking sheet and freeze until firm (approx. 45 min).
6. Put sifted cocoa powder in a bowl and roll truffles in cocoa powder to coat.
7. Cover truffles and chill until ready to serve.