Sweet Simplicity: Black & White Truffles
These are extraordinary in their ease and simplicity — fresh local cream mingles with the best chocolate you can find. I used Belgium Callebaut chocolate with cream from Highlawn Farm, where the vista is classic New England and Jersey cows bat their long lashes. I couldn’t find local butter (but you can look for Ronnybrook’s from Ancramdale) but the vanilla is aged in wooden barrels at Baldwin’s right here in West Stockbridge, where I live. And so local meets global, which is the way of the world, even for a locavore. — Amy Cotler, The Locavore Way
Black & White Truffles
Makes about 40 squares (but I recommend doubling the recipe!)
7 ounces top-notch semi sweet chocolate , chopped
1/2 cup unsalted butter, sliced
1/3 cup cream
1/2 teaspoon vanilla
A generous pinch cinnamon
The Coating
Confectioner’s sugar
Cocoa powder
1. Melt the truffle ingredients together in a double boiler or microwave, then whisk to combine thoroughly. Pour into a lightly oiled 8 by 8 pan and chill well.
2. Cut in half or into quarters. Use spatula to remove the squares of chocolate from the pan. (If you have any trouble removing them, run a very hot kitchen cloth over the bottom of the pan and a knife along the edges.) Cut each square into approximately even squares. (Your choice on size, but keep them small.) If the chocolate gets melty while you are working with it, return it to the fridge until firmer.
3. Add half the squares to a bowl with confectioner’s sugar and half to a bowl with cocoa powder. Toss to coat. (They coat best when they’re getting a touch soft, so wait if you need to.) Serve in truffle cups, stacked like tiles or any which way. (For later use, store in fridge. They also freeze great.)
Fun variations: Coat with any kind of toasted chopped nuts; shredded coconut (for an upscale mounds bar); a pinch of cinnamon or instant espresso added to the cocoa powder.
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