Bittersweet chocolate truffle base
1 tablespoon plus 1/4 teaspoon aged balsamic vinegar
Chopped toasted salted hazelnuts

Follow recipe for bittersweet chocolate truffle base,
stirring aged balsamic vinegar into lukewarm cream.
Mix in melted chocolate. Chill truffle base and form truffles.
Drop each freshly coated truffle (or just�formed, uncoated truffle)
into bowl of hazelnuts; turn to coat.

Makes about 30 truffles.