At any rate, it is a quiet scholarly night here in the Southland, Maya Pavlova is at her post, curled up on the book I need to consult (she was off in the corner for several hours, don't ask me why -- she seems to adopt places to nap for a few days running for reasons known only to her), and after many meals in the delicious-but-disgustingly-healthy category (or rather, delicious AND healthy) involving all manner of vegetables and lentils and tofu and brown rice and interesting spices, I poked around the cupboards and the fridge to see what was there in this pre-payday week of leftovers and produced chocolate truffles, and I am here to tell you that a) it's easy and b) you don't even need to have the heavy cream they tell you about in the recipe. I don't keep heavy cream in the house but with butter and a little 2% milk it worked just fine, thank you very much. Of course, there was a supply of Really Good Dark Chocolate sitting around, which helped. Also a little rum. And powdered cocoa to roll the little truffles in once the mixture had sat in the fridge to cool off and get thick.
Theology goes better with chocolate, you know.