Friday, October 8, 2010

Blue Cheese Truffles: Moldy Cheese Day

October 9 is Moldy Cheese Day. Don't you just love the name, Moldy Cheese Day? Perfect for October! For me, Moldy Cheese means Blue Cheese. O.k. I know there are a lot of moldy cheeses out there, but give me a good Stilton or Gorgonzola any day. So in honor of Moldy Cheese Day, I'm making Blue Cheese Truffles. Simple and delicious.

No time or inclination to make your own? There are several Chocolate companies that offer fabulous Blue Cheese Truffles, but my favorites comes from Lillie Belle Farms in Southern Oregon. Smokey Blue Truffles are available online HERE. I've tasted them at the San Francisco International Chocolate Salon, and they're delicious. Organic milk chocolate, Rogue Creamery's smoked blue cheese and toasted almonds. It's an awesome combination.

But if you want to make your own, try this recipe adapted from Harold McGee's Cookbook On Food and Cooking.

BLUE CHEESE TRUFFLES

FILLING
2 ounces Stilton, room temperature
1 tablespoon superfine sugar
2 ounces Scharffen Berger dark chocolate (70% cacao), finely chopped

COATING
6 ounces Scharffen Berger dark chocolate (70% cacao), finely chopped

Make sure the cheese is at room temperature.
In a mixing bowl, combine the cheese and sugar and mix until the sugar has dissolved.

Melt the filling chocolate in the top of a double boiler over simmering water.

Use 2 ounces for blue cheese fillings. Make sure the cheese you use is at room temperature and very soft. If it is too firm, microwave it very briefly to soften.

Combine the melted chocolate, superfine sugar, and cheese and work together with a wooden spoon or flexible spatula until the mixture is homogeneous. (This may be easier if you add a few drops of water or a little butter.) If the mixture is too soft to shape, refrigerate for 15 to 20 minutes.

Roll portions of the mixture into 1/2-inch balls and refrigerate for 15 to 20 minutes.
Melt and temper the coating chocolate. Dip the cheese balls in the tempered chocolate, letting the excess drain off. Allow to set at room temperature. Keep in a cool place and serve on the same day.

Note: Cheese will resume fermentation if left at room temperature, so this is one case where truffles should be refrigerated if kept for more than a day. Place on a sheet or tray and wrap snugly in waxed paper, then plastic wrap, before refrigerating. Allow to warm to room temperature before unwrapping.

3 comments:

Anonymous said...

I'll be over for a slice of this Brown Derby Black Bottom Pie and a tall cool glass of milk

Pattie @ Olla-Podrida said...

I love both cheese and chocolate, but somehow the combination of Stilton and chocolate sort of makes me shiver.

Janet Rudolph said...

Try a mild creamy blue cheese and a very dark chocolate. Yum!