100 ml whipping cream
2 tbsp Fig Balsamic Vinoceti Vinegar
300 g dark chocolate, 60% cocoa
about 150-200 g of cocoa
about 20-25 candies
Mix together cream and chocolate in a medium-sized saucepan suspended over simmering water, stir and let thicken.
Add Premium Balsamic Fig Vinoceti Vinegar and stir again.
Form medium-sized balls and roll each one in cocoa.
If you like, decorate the serving plate with mint leaves.
“This is one of my favourite recipes – just a few ingredients, easy to make, very quick and the result is one of a kind. The chocolate blends beautifully with the Premium Fig Balsamic Vinoceti Vinegar, and voalá – a true chef-d’oeuvre.”