Three-Cheese Chocolate Truffles

Three-Cheese Chocolate Truffles

Chocolate cheese has been available for many years in Wisconsin, but it's not something I consume more than once every five years. It's pricey, for one thing, and certainly not in league with spinach, tomatoes and blueberries as a desirable food for gorging.

But it's soooo delicious.

After making and enjoying these truffles last month, it seemed like a great idea to make more for Easter. But life intervened, as it always does, and the carton of Mascarpone has been sitting in my cheese drawer waiting to be opened and savored. Its time had come.

I also had goat cheese and a bit of Brie. Here's how it all worked out:

Easy Three-Cheese Chocolate Easter Truffles

• 8 ounces coffee-flavored Mascarpone cheese, softened
• 4 ounces unripened goat cheese, softened
• 2 teaspoons Brie, softened
• 1/4 cup cocoa, sifted
• 1/4 cup powdered sugar, sifted
• 1/8 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• finely-ground almonds

Allow the cheeses to soften to room temperature. Blend in mixing bowl, using a fork. Sift in sugars and cocoa and add extracts. Store covered in refrigerator until slightly chilled. Texture must be cool but rollable. Using hands, form mixture into balls about the size of a large marble.

Immediately coat the truffle with finely ground almonds, in a bowl or a low baking dish. It's best to place the truffle in a mini-cupcake baking cup. Chill covered. The truffles will remain fresh for up to three days but must be kept refrigerated.

I wish you all a joyous and peaceful Easter and Passover season.