Mozzarella balls with balsamic reduction in the middle I want to make some mozzarella balls with a balsamic reduction trapped in the middle like a gusher fruit snack...no idea how to pull it off.

Any ideas?  This is for an appetizer with fresh fig/basil/mozzarella and prosciutto.  I just drizzle with the balsamic now but I want to step it up.

All advice is greatly appreciated 🤞🏽