Directions

1Combine OIL WELL Dark Chocolate Balsamic, bittersweet chocolate chips, condensed milk, vanilla extract and unsalted butter in microwave safe bowl.

2Stir and microwave 1 minute. Take out; stir well and microwave an additional 30 seconds. Remove from microwave, stir and set aside.

3Prepare an 8”X8” pan. Grease and line with wax paper, making sure the edges of wax paper extend out over 2 sides of pan.

4Pour mixture in pan and refrigerate at least 2 hours.

5When mixture is firm, scoop out with teaspoon. Shape into balls the size of a large cherry. Set on waxed paper.

6Place chopped walnuts in shallow bowl and roll truffles in nuts until all are coated.

7To serve place on small candy serving paper.

8Store leftovers in airtight container in the refrigerator for up to 2 weeks.

9Variations: Substitute OIL WELL Raspberry Balsamic or OIL WELL Espresso Balsamic for Dark Chocolate Balsamic. Truffles can also be rolled in chopped hazelnuts, toasted coconut, powder sugar or cocoa.