Chocolate truffles

Another exciting weekend night on a long-term writing project. Does this woman not have a social life, you ask? The answer is that it's on hold. But fear not, the 35th annual Mardi Gras crêpes party is upon us and I never, ever skip that. I held it the year my (then-) cat died, I held it the year my (then-) boyfriend broke up with me less than a week before, I held it when I was taking my Ph.D. comps. I held it in the middle of a job hunt involving travel. Neither rain nor sleet nor snow. Of course I am the one who stays at home. But in Boston people used to shlepp through the snow for it.

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.