Pulling into the parking lot with a sense of urgency, we had made it to the grocery store with just enough time to spare before its doors closed for the evening. Plans had been made, lists were written, and it was time to begin holiday baking in earnest, once a few staples were secured. Casually perusing the aisles as if not feeling the intense pressure of a looming deadline, the mission was going just fine, items on that list moving from shelf to cart with ease. Walnuts? Check. Cranberries? Check? Sugar? Ginger? Chocolate? Check. Check. Che-
Not check. Peering over the tall stack of pallid, waxy, dairy-imbued white chocolate chips, a barren spot where the dark chocolate chips ought to have resided met my eye. Surely this must be a joke- A sick, nasty joke that no one in their right mind would laugh at- Not a single bag of suitable chocolate in the whole store? Devastated, I rifle through the other baking ingredients aimlessly, while my mom has enough wits about her to actually ask an employee what gives. Nope, all we have is what’s out there, ma’am. The final verdict is crushing. I trudge to the cash register, sans chocolate, utterly defeated.
And then, reaching the front of the store and lifting my eyes, as if sent by the heavens, a wiser, older employee stood triumphant, a bag of the very chocolate I sought propped up in his open hand. Just like flipping on a light switch, my face brightened and steps quickened, the depression lifted in an instant. How? Where? Oh, they were just hiding under the pile of white chocolate was all. We have more, too- How many do you want? Um, all of them, please. 7 bags of chocolate chips richer, I breathed a deep sigh of relief, and took a moment to appreciate how important chocolate is in general, and especially when it comes to holiday baking.
Thus, it seemed to appropriate to make a sweet treat that truly allowed the pure chocolate to shine, the purest expression of cocoa beans, sugar, and vanilla possible beyond a solid bar of the stuff. Truffles are the only way to go for the true chocoholic, but then I thought, what would accentuate this intense flavor further, and add some complimentary earthiness and depth? Well, truffles.
Yes, it’s a bit of a splurge, but isn’t that what the holidays are all about? Besides, just the tiniest square will satisfy; Seriously intense is just about the only way to describe these simple yet very complex confections. Since these are truffled truffles, truffles², it only made sense to cut them into simple squares instead of going through the messy process of rolling them into spheres.
Perhaps not for all tastes, but the more adventurous eaters and true chocolate-lovers should be able to appreciate this unique treat. Just be sure to dose it out in very small, elegant portions!
9 Ounces Semi-Sweet Chocolate, Chips or Finely Chopped
1/4 Cup Soy or Coconut Creamer
1 Tablespoon Olive Oil
3 Tablespoons Truffle Oil
Coarsely Ground Sea Salt
1/4 Cup Unsweetened Cocoa Powder
Line an 8 x 4-inch loaf pan with aluminum foil and lightly spritz with cooking spray. Set aside.
Place the chocolate, creamer, and olive oil in a microwave safe bowl, and heat on high for one minute. Stir thoroughly with a spatula, and if necessary, heat for an additional 30 – 60 seconds, stirring thoroughly between each 30-second interval until completely smooth. Add in the truffle oil, mix well to incorporate. Pour the liquid chocolate into your prepared pan, and lightly dust the top with a pinch of sea salt. Let cool, and then chill in the refrigerator for at least 3 hours before proceeding.
Once cool and firm, use the foil like a sling to pull the truffle rectangle out of the pan, and set it on a cutting board. Slice it into very small squares, about 1/2 – 3/4 inch, and dip the sides and bottoms into the cocoa powder. Let come to room temperature before eating for the most powerful truffle flavor, but keep chilled in an air-tight container for storage.
Makes 30 – 40 Truffles