Showing posts with label truffles. Show all posts
Showing posts with label truffles. Show all posts

19 April 2014

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.

11 March 2014

Chocolate-Cranberry-Chevre Truffles

Chocolate-Cranberry-Chevre Truffles

Yes, I did say I would give up desserts for Lent. Uh-huh. That's what I said.

Then I remembered I was going to make chocolate-goat cheese truffles for Valentine's Day. But I made something else instead. Cheese was involved in both endeavors. So it doesn't count as dessert.

Unless of course you prefer a cheese flight.

I can't let anything go to waste. You know that.

26 January 2007

When a Recipe Flops

Buttery Bittersweet Mascarpone Truffles From Wisconsin

  • 4 ounces finest quality bittersweet chocolate, chopped
  • 4 ounces finest quality milk chocolate, chopped
  • 2/3 cup heavy cream
  • 2 tablespoons sugar
  • 4 ounces (1/2 cup) mascarpone, at room temperature
  • 1 tablespoon liqueur
  • 1 cup finely ground pecans or walnuts

Place all ingredients — except nuts — in a double boiler or a small bowl or pan set over a deeper sauce pan. Warm over medium heat, stirring frequently until the mixture is thoroughly melted and smooth.

Cover and refrigerate overnight.

The next day, quickly roll into medium balls and place on wax paper. Coat in cocoa powder, finely ground nuts or sugar. Refrigerate: These are soft truffles and must remain chilled to retain their shape.

In theory, that is. In practice, I was not so lucky. I must have done something wrong — gotten some water in my mix or something — because I ended up with sauce. Or dip. But since my theory is when life hands you dip, get chips, I found a way to rebound. When eaten with dipping pretzels, this truffle mix makes a dandy dip. And it's already got cheese in it.

Please Note: I take full responsibility for the failure. Milk Marketing Board recipes are highly reliable and I've never gone wrong with one. I think the arrival of my goodies in the middle of the truffle process distracted me.