Truffles have the power to make any chocaholic smile. They are small, elegant, indulgent treats. I used to indulge on the extra dark chocolate kind as a teenager.

Perfect as a holiday gift, these are easy to make, and surprisingly affordable. You can buy perfectly shaped truffles almost anywhere, but its more special if you make them yourself.

The process is simple. Make a ganache by melting chocolate, adding cream and a sweetener; cool, shape, decorate, and eat. You can substitute the balsamic for liquor (Cointreau, Scotch, Rum) or extract (vanilla, almond).

Balsamic Dark Chocolate truffles

(makes 8-10 truffles)

• 4 oz. Semi Sweet (or Bitter Sweet) Chocolate Chips
• 2 tbsp. heavy cream
• 1 tbsp. corn syrup
• 1 tbsp. balsamic vinegar
• 2-3 tbsp. cocoa powder (for coating)

Over a double boiler with simmering water, melt chocolate. Mix in cream, corn syrup and balsamic. Let cool for about an hour in the fridge. The ganache should be hard. Remove from fridge for a couple of minutes. Pour cocoa powder into a clean bowl. Using a teaspoon, scoop chocolate into hand and form into a ball. The warmth from your hands will slightly melt the chocolate, helping you mold it. Place chocolate ball into cocoa powder bowl. Cover completely and set aside. Store in refrigerator for up to 2 weeks. They can last longer in the freezer.