So many first-world problems. I juggle with my PhD, with writing and photographing a cookbook – and this blog. It is sometimes hectic and I feel like I am playing it by ear most of the times. Plus, this mysoginistic, climate-change-denier who became president of the United States. I recently got an invoice of 500 euros for a routine check-up at the OBG (welcome to Switzerland). Being fined for not stopping at a red light on my bike. Arguing over the phone in a language that I can’t speak – Swiss German – to get my oven fixed: it’s been over a month. So, not to make life impossible to J., I do lots of yoga, swimming, I eat chocolate and I avoid watching the latest Cash Investigation documentary (in French) on corruption in the wood industry. (Actually, I watched it. Oh the anguish!)
I have found the ultimate anti-stress weapon though. A cup of cocoa. The real thing, unsweetened, and with vegetable milk. I add dried chamomile and lavender flowers and let it sit for 5 minutes. These have an undeniable relaxing effect, so please try that next time you need a pick-me-up! I also avoid reading the newspapers for a few days, I watch an documentary on animals, slip my feet under my sweetheart’s soft sweater, and we nibble on truffles. Soon enough, I feel relaxed again.
This truffles are a pared-down version of my chocolate and bean pie and of my bean Nutella. They are simply perfect. Mealt-in-your-mouth type of thing. They didn’t last long in our home, and I got a few compliments. Do try them!
For around 20 truffles:
- 250 g cooked red kidney beans (approx. 100 g dried)
- 4 heaped TSP unsweetened cacao powder
- 1 TSP honey or liquid sweetener of choice
- 1 to 2 TSP unrefined cane sugar
- tiny bit of salt
The chocolate shell:
- 120 g dark chocolate (at least 70%)
- Citrus peel
- 1 tsp miso
- Toasted sesame seeds
- Grated coconut
- Chocolate chips
- Toasted hazelnuts
Mix all the ingredients of the truffles using a food processor with a blade.
With the dough, roll balls the size of a (smallish) walnut.
Melt the chocolate with 1 tsp. water. Using chopsticks, pick one ball of dough at a time and soak it in the melted chocolate.
Let cool on a plate. The chocolate will harden into a crunchy shell.
Refrigerate and eat within a week.