Chocolate and Vanilla Truffles

It seems to be human nature to polarize. But somehow, when they handed out the genes for decisiveness, I was off somewhere trying to decide what to have on my waffles for breakfast.  When confronted with life’s deep, fundamental questions—you know—”Are you a cat person or a dog person?”, “Baseball or football?”, “Chocolate or vanilla?”, I answer “Erm, sort of,” “Well, not really,” and “Why must I choose?!?”  If, like me, you hear the question, “Chocolate or vanilla?” and wish you didn’t have to choose, then these truffles are a firm and decisive “Yes!”.

Chocolate and vanilla, though they are often treated almost as opposites, have a lot in common. Both are derived from seed pods of tropical plants that were originally native to Central and South America—the cacao tree and the vanilla orchid. Both undergo lengthy and labor intensive processes to develop them into the forms and flavors we recognize as chocolate and vanilla.

They share a similar history as well. The cacao tree was likely first cultivated by the Olmecs, who introduced it to the Maya; vanilla orchids were first cultivated by the Totonac Indians. Both products ended up being adopted by the Aztecs, and vanilla was one of a number of ingredients that they used to flavor their chocolate drinks. The Spanish were the first Europeans to encounter the two flavors, and they in turn brought them back to Europe.  The words ‘chocolate’ and ‘vanilla’ are Spanish in origin.

Now about those truffles…

.

The vanilla, in this case, is not just any vanilla, but Madagascar Bourbon vanilla. If you have another type that you prefer, you could try substituting, but I’d strongly recommend against using an imitation vanilla for this application.

The chocolate, likewise, should be fine quality (the recipe that I adapted these from says “Use the best bittersweet chocolate you can find.”).  That being said (guilty secret alert), I have been known to use newly purchased semisweet Nestle’s morsels—because they were there, and the results were still decadently delicious. What? Appalled? More for me.

There is one key ingredient in these truffles besides chocolate and vanilla, and that is the first ingredient you will need—heavy cream.  I’ve been using a regionally sourced cream that I get at an area Farmer’s Market, ever since trying it in my ice cream a couple years ago. The difference from the supermarket variety is striking.

Start with the cream; finish with the vanilla.

The original recipe called for 1 cup of cream, but I cut it down to 1/2 cup after my first attempt turned out too soft to work with, even after prolonged chilling in the fridge.

Start by warming the cream in a double boiler (or equivalent—I just use a stainless steel mixing bowl over a saucepan containing an inch or so of water). When the cream is warm, stir in the chocolate, and continue stirring until all the chocolate is melted and the mixture is smooth.  Then, remove it from the heat, and stir in the Madagascar Bourbon vanilla.

After the mixture chills for a bit in the fridge, it’s ready to be formed into truffles—scoop up one-inch pieces, shape roughly spherical, and roll them in cocoa.

Return them to the fridge.  If you’re wanting to serve them or enjoy them yourself, you can just put them out on a plate…

If, on the other hand, you’d like to give them as a gift, you can package them up using commercially purchased candy papers, or make your own from wax paper.  Just find a bottle with an appropriately-sized top (maybe even that Madagascar Bourbon vanilla bottle), and press two-to-three-inch square pieces of wax paper down over it.

Trim the edges a little, and you’re ready to fill it with a truffle.

Note: I’ve found that when stored in an airtight container, the truffles may start to absorb their cocoa coating, leaving them with a patchy—or downright bare—appearance.

(Adapted from a recipe for Chocolate Champagne Truffles in Williams-Sonoma Kitchen Library: Chocolate)

1/2 cup heavy cream
12 oz. bittersweet or semisweet chocolate, chopped
4 tbsp. Madagascar Bourbon vanilla
1/3 cup unsweetened cocoa

Warm cream in a double boiler or mixing bowl set over, but not touching, an inch or so of boiling water.  Add chocolate, stirring until all the chocolate is melted and the mixture is smooth.  Stir in Madagascar Bourbon vanilla.

Pour into a shallow pan, cover and chill.

When mixture is firm (several hours), place the cocoa in a shallow pan or bowl; form 1-inch pieces of chilled truffle mixture into roughly shaped balls and roll in cocoa. Store in the refrigerator and remove 30 minutes prior to serving.

Advertisements