We seem to be getting a little pudgy as a population: the finger points at fat. We should stick to fat-free foods, then we can have as much as we want, guilt-free. Oops, now we seem to have an obesity and diabetes epidemic. Maybe a little fish oil will help after all.
Everyone knows that you shouldn’t drink too much, it’s not good for you. But, wait, red wine keeps the French healthy. Two glasses a day should do. But hold on, drinking can increase the risk for cancer.
Chocolate. Clearly something this good must be evil. But wait, the bioflavonoids in high-cocoa content chocolate can be good for your heart. So eat your chocolate—for now. Someone will no doubt notice that chocolate bars are candy, and as vital as it is to my life, I know that I must enjoy it in moderation.
Honestly, it makes me wondered what happened to common sense. I can hear my grandmother repeating, “Moderation is the key.” (I somehow envision a woman I’ve never met cast in this role, in a flowered apron and snapping beans on her front porch.) Our fad-riddled society has us moving from the newest to the latest with lightning speed. Last year it was all blueberries and red wine. Now it’s pomegranates and 70% chocolate. Who knows what next year will bring? It really doesn’t matter: if we look to tradition to guide our choices, we will find that the wisdom of ages automatically builds in moderation.
With that in mind, I started recipe development work (a euphemism for messing about in the kitchen) for a dessert offering for the kid’s school auction. The dessert portion of the live auction can really move, as there are never enough to go around – by design. Add to that the fact that we tend to be über-responsible adults most of the time, and the desserts are usually out of this world.
I’ll fall back on my tried-and-true Chocolate Stout Cake, the richest chocolate cake I make, but I wanted a second offering to accommodate our vegan/allergic/pc-even-at-a-party compatriots without making them feel they were sacrificing anything. I had toyed with a pot of drinking chocolate and an assortment of cookies, but my tests weren’t going well. Even the boys were picking at our test subjects. Not good. Then Saturday, pure serendipity: I reached into the magazine holder and pulled out a Bon Appétit at random. It was a Christmas issue from 2003. I opened it, to see a page of truffles. The (compact fluorescent) light bulb went off. After a quick web search, I found a way to make truffles using vegan ingredients. Saturday evening’s ganache passed muster, and Sunday was spent trying different taste combinations, and learning hand-dipping (Darling Husband thinks that the clean-up for the latter should involve him—why should I get to lick my fingers all by myself?). A quick trip out for dessert wines, and British neighbor stepped up to the plate for the first round of testing last night. We have the wine chosen, and a few winner truffles. We’ll have to do at least one more round of tasting, but she’s assured us that she’s up for it. Brave woman.
Soy Truffles
1 cup high-quality dairy-free chocolate
1/4 cup full-fat soy milk
1/3 cup extra-firm silken tofu
1 tsp. vanilla or 1 Tbl. liqueur
Chop the chocolate and place in bowl. Blend soy milk and tofu together until smooth. Heat the soy mixture until very hot, but not boiling. Working quickly, pour the hot soy mixture into the grated chocolate, stirring constantly until smooth. Beat in flavoring. Cool in refrigerator 1-2 hours. Shape into balls and chill. You can cover and decorate them as for any truffle.
Of course, now that I’ve made these truffles using soy (which is still “in” for pre-menopausal women, but still a high allergen food), I’m wondering if I can find a way to use other non-dairy ingredients with similarly tasty results. Watch this space!
Looks good. (sigh)
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