Truffling with my emotions
January 9, 2013
Posted in View from the table
My problem with January, apart from the hair frizz that I mentioned yesterday, is that it’s the month that you’re supposed to be getting it altogether – you know, the losing weight, writing that novel, decorating the whole house, making your own yogurt every morning before breakfast, running 10K without needing a defibrillator. It’s what you’re ‘supposed’ to be doing, or at least planning to be doing and then making yourself feel like crap for not actually doing it.
I applied for a writing job last week and I wanted to write a little bit about this whole New Year thing; the world going to the gym. It then occurred to me that perhaps people don’t actually do that. Maybe it was just a cliche. I put the question out there via Facebook and got a mixed reaction, some do – most wanted to lose weight and some had signed up for the gym. Someone then said that it was the time that gyms throw all their amazing offers out there, when they seduce us. Please don’t think me a simpleton, I’m not, but the whole gym thing is, well, it’s not my cup of tea, it’s as foreign to me as Mongolia or Mogadishu and I’ve only actually been inside a gym twice in my life. I did spend every Friday for three years at the gym in Edinburgh but that was in the pool, or, who am I kidding, in the cafe.
Anyway, it’s this pre-determined stuff, this expectation – from who? From Weight Watchers, from extortionate gyms, from women’s magazines that tell me that I’m not really beautiful or thin enough, from clever, manipulative advertising and marketing heads, I don’t know? But I do know that it makes me want to run a mile and do exactly the opposite.
So I made truffles – with booze in them. And I ate them drinking Malbec, with my lazy arse on the sofa, feet up watching episodes of Mad Men. And it was really, really good.
For the dark ones
6oz good dark chocolate, broken up
4 fl oz double cream
2 tbsp Sailor Jerry spiced rum
Cocoa for dusting
For the white ones
Switch the dark choc for white, I used prosecco in mine too – but I think vanilla vodka would be amazing with white choc too. Clare, who gave me this recipe, uses violet liqueur and by God, there are not enough superlatives available to tell you how good they are..
- Heat the cream in a good saucepan until almost boiling
- Remove from the heat and add the chocolate, stirring until it’s all melted
- Stir in the booze and leave to cool for about 30 minutes
- Whisk until the mixture holds a peak and then chill for about an hour
- Sieve some cocoa into a bowl, or icing sugar if you’re making white chocolate truffles, take a teaspoon’s worth of the mixture and roll it into a little ball and coat it in the cocoa
- Place in little sweetie cases to help them stay in one piece