Chocolate Truffles with Fig Chili Balsam

Directions:

1. Chop the chocolate into tiny pieces and place in a large glass bowl.
2.  Heat the cream and butter in a small saucepan over medium-low heat, just to simmering.  Pour hot mixture over the chocolate and whisk until chocolate is completely melted.  Gradually stir in Fig Chili Vinegar, until completely incorporated.  Refrigerate at least 2 hours.
3.  Using small scoop or melon baller, make chocolate balls and place on parchment paper lined baking sheet.  Refrigerate for 45 minutes.
4.  Place cocoa powder (or finely crushed Red Hots) on a plate.  Roll each chocolate ball in the powder, shaping gently into rounds in your palms.  Add powder if they get too sticky. 

Tip: Truffles may be refrigerated in an airtight container, but bring up to room temperature before serving.