Truffles, Truffles and Triffles
Marty Martindale

Not all chocolates are truffles.
Not all truffles are chocolate.

Here are two words with distinctly different meanings. All three are festive, and we associate them with holidays. The first two are spelled and pronounced the same. The most expensive of the two is the famed mushroom-like fungi, white or black, frequently hunted in Europe, sometimes by specially-trained pigs or dogs with their masters. They are pricey and doled out in carefully grated slivers onto recipe-worthy, savory, dishes. Their prized, earthy, almost mystical taste, is duplicated by little else. This sustains their fame and high cost and makes them a status experience.

The second type truffle is the chocolate truffle, extremely simple to make and capable of being highly-regarded treats when presented as small gifts. Possibly the two truffles earn the same name for their appearance. The chocolate balls, once rolled in dirt-like unsweetened cocoa powder can resemble a black truffle unearthed from its nesting place in a deep forest.

Spelled differently, pronounced or mispronounced almost the same, is the English triffle also a holiday specialty, a layered dessert of cake, fruit, preserves and custard, usually in a tall parfait dish. The layers are sprinkled with rum, brandy or sherry and topped with whipped cream.

Our goal in this article is to rally support for the least pricey truffle, the chocolate truffle. What’s nice about the chocolate truffle is it is quite simple and quick to make, yet uptown enough to appeal to the highly sophisticated.

Containing only seven or eight ingredients, they require heating some cream but no cooking. It’s actually a great project for a child with supervision. The basic ingredients are two types of chocolate, some heavy cream, fresh coffee, vanilla, confectioners’ sugar, cocoa power and some optional Grand Marnier. You can find many recipe versions on Use a wire whisk to make the chocolate and cream blend perfectly.

Be sure to make enough to keep some and enough to share with favorite people. The way your chocolate truffle melts in your mouth is quite close to indescribable …

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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