MOLDY CHEESE DAY: Blue Cheese Cheesecake with Chocolate Cookie Crust

Today is Moldy Cheese Day! Blue Cheese is about as moldy as I care to get, so to celebrate today's food holiday and fit it into the "Chocolate" theme of this blog, here's a recipe for Blue Cheese Cheesecake with a Chocolate Cookie Crust.  

Chocolate and Blue Cheese go well together. I've made Blue Cheese Truffles on numerous occasions, and I love them. If this is your first foray into the combination, choose a mild creamy blue cheese. If you're not sure, ask your cheese specialist.

BLUE CHEESE CHEESECAKE WITH CHOCOLATE CRUST

Chocolate Cookie Crust

Ingredients
30 chocolate wafers (about 1-1/2 cups crumbs)
5 Tbsp unsalted butter, melted and slightly cooled
1/8 tsp salt
1/2 tsp pure vanilla extract

Directions
Process cookies in food processor until finely ground.
Transfer crumbs to mixing bowl & combine crumbs, butter, salt, and vanilla. Stir until crumbs are moistened.
Press mixture evenly across bottom of 9-inch springform pan and up sides of pan. Pack tightly so crust is even.
Bake in 350° oven for 6-8 minutes or until crisp.
Let cool completely before filling. You can put it in the refrigerator while you make the filling.

For the Cheesecake

Ingredients
1 pound cream cheese, room temperature
10 ounces Blue Cheese, room temperature (I've used Humboldt Fog)
3 eggs, room temperature
1/4 cup sour cream
2 Tbsp honey
Pinch kosher salt
Pinch cracked black pepper

Directions
In large bowl, beat cream cheese until smooth. Add blue cheese; beat until creamy. Add eggs one at a time, beating after each addition. Scrape bowl. Add sour cream, honey, salt, and pepper. Beat until combined.
Pour into cooled prepared Chocolate Cookie Crust. Bake 40 to 45 minutes in a 325° oven or until set and knife inserted near center comes out clean. Cool to room temperature in pan.

BLUE CHEESE CHEESECAKE WITH CHOCOLATE COOKIE CRUST: Moldy Cheese Day

Today is Moldy Cheese Day! Blue Cheese is about as moldy as I care to get, so to celebrate today's food holiday and fit it into the "Chocolate" theme of this blog, here's a recipe for Blue Cheese Cheesecake with a Chocolate Cookie Crust. It's really delicious!

Chocolate and Blue Cheese go well together. I've made Blue Cheese Truffles on numerous occasions, and I love them. If this is your first foray into the combination, choose a mild creamy blue cheese. If you're not sure, ask your cheese specialist.

BLUE CHEESE CHEESECAKE WITH CHOCOLATE COOKIE CRUST

Chocolate Cookie Crust

Ingredients
30 chocolate wafers 
5 Tbsp unsalted butter, melted and slightly cooled
1/8 tsp salt
1/2 tsp pure vanilla extract

Directions
Process cookies in food processor until finely ground.
Transfer crumbs to mixing bowl & combine crumbs, butter, salt, and vanilla. Stir until crumbs are moistened.
Press mixture evenly across bottom of 9-inch springform pan and up sides of pan. Pack tightly so crust is even.
Bake in 350° oven for 6-8 minutes or until crisp.
Let cool completely before filling. You can put it in the refrigerator while you make the filling.

For the Cheesecake

Ingredients
1 pound cream cheese, room temperature
10 ounces Blue Cheese, room temperature (I've used Humboldt Fog)
3 eggs, room temperature
1/4 cup sour cream
2 Tbsp honey
Pinch kosher salt
Pinch cracked black pepper

Directions
In large bowl, beat cream cheese until smooth. Add blue cheese; beat until creamy. Add eggs one at a time, beating after each addition. Scrape bowl. Add sour cream, honey, salt, and pepper. Beat until combined.
Pour into cooled prepared Chocolate Cookie Crust. Bake 40 to 45 minutes in a 325° oven or until set and knife inserted near center comes out clean. Cool to room temperature in pan.

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 other 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.

Scroll down for an easy recipe for Blue Cheese Truffles (I'd call them Moldy Cheese Truffles, but I fear no one will eat them).

No time or inclination to make your own? There are several Chocolate companies that offer fabulous Smokey Blue Cheese Truffles. I really like Lillie Belle Farms from Southern Oregon. 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.

My other favorite blue cheese truffles are Bissinger's Chocolate-Covered Point Reyes Original Blue Cheese Wine Grape. They're a great combination of sweet and savory. I'm a sucker for chocolate and cheese, and local Point Reyes Original Blue is one of my favorite blues. Add a wine grape to that, and I'm in heaven.
 
But, of course, you can make your own Blue Cheese (Moldy Cheese) Truffles! This recipe is adapted from Harold McGee's Cookbook On Food and Cooking. Remember that the taste will change depending on the chocolate and cheese you choose! Choose a mild blue cheese to start.

BLUE CHEESE TRUFFLES

FILLING
2 ounces Blue Cheese, room temperature
1 Tbsp superfine sugar
2 ounces Dark chocolate (70% cacao), finely chopped

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

Make sure the cheese is at room temperature.

In mixing bowl, combine cheese and sugar and mix until sugar dissolves.
Melt filling chocolate in top of a double boiler (or saucepan over saucepan) over simmering water.

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

Combine 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 mixture is too soft to shape, refrigerate 15 to 20 minutes.

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

BLUE CHEESE CHEESECAKE WITH CHOCOLATE COOKIE CRUST: MOLDY CHEESE DAY!

Today is Moldy Cheese Day! Blue Cheese is about as moldy as I care to get, so to celebrate today's food holiday and fit it into the "Chocolate" theme of this blog, here's a recipe for Blue Cheese Cheesecake with a Chocolate Cookie Crust.  

Chocolate and Blue Cheese go well together. I've made Blue Cheese Truffles on numerous occasions, and I love them. If this is your first foray into the combination, choose a mild creamy blue cheese. If you're not sure, ask your cheese specialist.

BLUE CHEESE CHEESECAKE WITH CHOCOLATE COOKIE CRUST

Chocolate Cookie Crust

Ingredients
30 chocolate wafers (Nabisco Famous Chocolate Wafers-1-1/2 cups crumbs)
5 Tbsp unsalted butter, melted and slightly cooled
1/8 tsp salt
1/2 tsp pure vanilla extract

Directions
Process cookies in food processor until finely ground.
Transfer crumbs to mixing bowl & combine crumbs, butter, salt, and vanilla. Stir until crumbs are moistened.
Press mixture evenly across bottom of 9-inch springform pan and up sides of pan. Pack tightly so crust is even.
Bake in 350° oven for 6-8 minutes or until crisp.
Let cool completely before filling. You can put it in the refrigerator while you make the filling.

For the Cheesecake

Ingredients
1 pound cream cheese, room temperature
10 ounces Blue Cheese, room temperature (I've used Humboldt Fog)
3 eggs, room temperature
1/4 cup sour cream
2 Tbsp honey
Pinch kosher salt
Pinch cracked black pepper

Directions
In large bowl, beat cream cheese until smooth. Add blue cheese; beat until creamy. Add eggs one at a time, beating after each addition. Scrape bowl. Add sour cream, honey, salt, and pepper. Beat until combined.
Pour into cooled prepared Chocolate Cookie Crust. Bake 40 to 45 minutes in a 325° oven or until set and knife inserted near center comes out clean. Cool to room temperature in pan.

BLUE CHEESE CHEESECAKE WITH CHOCOLATE COOKIE CRUST: Moldy Cheese Day

Today is Moldy Cheese Day! Blue Cheese is about as moldy as I care to get, so to celebrate today's food holiday and fit it into the "Chocolate" theme of this blog, here's a recipe for Blue Cheese Cheesecake with a Chocolate Cookie Crust. It's really delicious!

Chocolate and Blue Cheese go well together. I've made Blue Cheese Truffles on numerous occasions, and I love them. If this is your first foray into the combination, choose a mild creamy blue cheese. If you're not sure, ask your cheese specialist.

BLUE CHEESE CHEESECAKE WITH CHOCOLATE COOKIE CRUST

Chocolate Cookie Crust

Ingredients
30 chocolate wafers (Nabisco Famous Chocolate Wafers-1-1/2 cups crumbs)
5 Tbsp unsalted butter, melted and slightly cooled
1/8 tsp salt
1/2 tsp pure vanilla extract

Directions
Process cookies in food processor until finely ground.
Transfer crumbs to mixing bowl & combine crumbs, butter, salt, and vanilla. Stir until crumbs are moistened.
Press mixture evenly across bottom of 9-inch springform pan and up sides of pan. Pack tightly so crust is even.
Bake in 350° oven for 6-8 minutes or until crisp.
Let cool completely before filling. You can put it in the refrigerator while you make the filling.

For the Cheesecake

Ingredients
1 pound cream cheese, room temperature
10 ounces Blue Cheese, room temperature (I've used Humboldt Fog)
3 eggs, room temperature
1/4 cup sour cream
2 Tbsp honey
Pinch kosher salt
Pinch cracked black pepper

Directions
In large bowl, beat cream cheese until smooth. Add blue cheese; beat until creamy. Add eggs one at a time, beating after each addition. Scrape bowl. Add sour cream, honey, salt, and pepper. Beat until combined.
Pour into cooled prepared Chocolate Cookie Crust. Bake 40 to 45 minutes in a 325° oven or until set and knife inserted near center comes out clean. Cool to room temperature in pan.

BLUE CHEESE TRUFFLES: National 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 other 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.

Scroll down for an easy recipe for Blue Cheese Truffles (I'd call them Moldy Cheese Truffles, but I fear no one will eat them).

No time or inclination to make your own? There are several Chocolate companies that offer fabulous Smokey Blue Cheese Truffles. I really like Lillie Belle Farms from Southern Oregon. 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.

My other favorite blue cheese truffles are Bissinger's Chocolate-Covered Point Reyes Original Blue Cheese Wine Grape. They're a great combination of sweet and savory. I'm a sucker for chocolate and cheese, and local Point Reyes Original Blue is one of my favorite blues. Add a wine grape to that, and I'm in heaven.
 
But, of course, you can make your own Blue Cheese (Moldy Cheese) Truffles! This recipe is adapted from Harold McGee's Cookbook On Food and Cooking. Remember that the taste will change depending on the chocolate and cheese you choose! Choose a mild blue cheese to start.


BLUE CHEESE TRUFFLES

FILLING
2 ounces Blue Cheese, room temperature
1 Tbsp superfine sugar
2 ounces Dark chocolate (70% cacao), finely chopped

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

Make sure the cheese is at room temperature.

In mixing bowl, combine cheese and sugar and mix until sugar dissolves.
Melt filling chocolate in top of a double boiler (or saucepan over saucepan) over simmering water.

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

Combine 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 mixture is too soft to shape, refrigerate 15 to 20 minutes.

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

BLUE CHEESE CHEESCAKE WITH CHOCOLATE CRUST: Moldy Cheese Day

Today is Moldy Cheese Day! Blue Cheese is about as moldy as I care to get, so to celebrate today's food holiday and fit it into the "Chocolate" theme of this blog, here's a recipe for Blue Cheese Cheesecake with a Chocolate Cookie Crust.  

Chocolate and Blue Cheese go well together. I've made Blue Cheese Truffles on numerous occasions, and I love them. If this is your first foray into the combination, choose a mild creamy blue cheese. If you're not sure, ask your cheese specialist.

BLUE CHEESE CHEESECAKE WITH CHOCOLATE CRUST

Chocolate Cookie Crust

Ingredients
30 chocolate wafers (Nabisco Famous Chocolate Wafers-1-1/2 cups crumbs)
5 Tbsp unsalted butter, melted and slightly cooled
1/8 tsp salt
1/2 tsp pure vanilla extract

Directions
Process cookies in food processor until finely ground.
Transfer crumbs to mixing bowl & combine crumbs, butter, salt, and vanilla. Stir until crumbs are moistened.
Press mixture evenly across bottom of 9-inch springform pan and up sides of pan. Pack tightly so crust is even.
Bake in 350° oven for 6-8 minutes or until crisp.
Let cool completely before filling. You can put it in the refrigerator while you make the filling.

For the Cheesecake

Ingredients
1 pound cream cheese, room temperature
10 ounces Blue Cheese, room temperature (I've used Humboldt Fog)
3 eggs, room temperature
1/4 cup sour cream
2 Tbsp honey
Pinch kosher salt
Pinch cracked black pepper

Directions
In large bowl, beat cream cheese until smooth. Add blue cheese; beat until creamy. Add eggs one at a time, beating after each addition. Scrape bowl. Add sour cream, honey, salt, and pepper. Beat until combined.
Pour into cooled prepared Chocolate Cookie Crust. Bake 40 to 45 minutes in a 325° oven or until set and knife inserted near center comes out clean. Cool to room temperature in pan.

BLUE CHEESE TRUFFLES: National 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 other 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.

Scroll down for an easy recipe for Blue Cheese Truffles (I'd call them Moldy Cheese Truffles, but I fear no one will eat them).

No time or inclination to make your own? There are several Chocolate companies that offer fabulous Smokey Blue Cheese Truffles. I really like Lillie Belle Farms from Southern Oregon. 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.

My other favorite blue cheese truffles are Bissinger's Chocolate-Covered Point Reyes Original Blue Cheese Wine Grape. They're a great combination of sweet and savory. I'm a sucker for chocolate and cheese, and local Point Reyes Original Blue is one of my favorite blues. Add a wine grape to that, and I'm in heaven.
 
But, of course, you can make your own Blue Cheese (Moldy Cheese) Truffles! This recipe is adapted from Harold McGee's Cookbook On Food and Cooking. Remember that the taste will change depending on the chocolate and cheese you choose!


BLUE CHEESE TRUFFLES

FILLING
2 ounces Blue Cheese, room temperature
1 Tbsp superfine sugar
2 ounces Dark chocolate (70% cacao), finely chopped

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

Make sure the cheese is at room temperature.

In mixing bowl, combine cheese and sugar and mix until sugar dissolves.
Melt filling chocolate in top of a double boiler (or saucepan over saucepan) over simmering water.

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

Combine 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 mixture is too soft to shape, refrigerate 15 to 20 minutes.

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

Blue Cheese Truffles for 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 other 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.

Scroll down for an easy recipe for Blue Cheese Truffles (I'd call them Moldy Cheese Truffles, but I fear no one will eat them).

No time or inclination to make your own? There are several Chocolate companies that offer fabulous Smokey Blue Cheese Truffles. I really like Lillie Belle Farms in Southern Oregon. 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.

My other favorite truffles are Bissinger's Chocolate-Covered Point Reyes Original Blue Cheese Wine Grape. They're a great combination of sweet and savory. I'm a sucker for chocolate and cheese, and local Point Reyes Original Blue is one of my favorite blues. Add a wine grape to that, and I'm in heaven.
 
But, of course, you can make your own Blue Cheese (Moldy Cheese) Truffles! This recipe is adapted from Harold McGee's Cookbook On Food and Cooking. Remember that the taste will change depending on the chocolate and cheese you choose!


BLUE CHEESE TRUFFLES

FILLING
2 ounces Blue Cheese, room temperature
1 Tbsp superfine sugar
2 ounces Dark chocolate (70% cacao), finely chopped

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

Make sure the cheese is at room temperature.

In mixing bowl, combine cheese and sugar and mix until sugar dissolves.
Melt filling chocolate in top of a double boiler (or saucepan over saucepan) over simmering water.

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

Combine 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 mixture is too soft to shape, refrigerate 15 to 20 minutes.

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

Blue Cheese Cheesecake with Chocolate Cookie Crust

Today is Moldy Cheese Day! Blue Cheese is about as moldy as I care to get, so to celebrate today's food holiday and fit it into the "Chocolate" theme of this blog, I'm posting a recipe for Blue Cheese Cheesecake with a Chocolate Cookie Crust.  

Chocolate and Blue Cheese go well together. I've made Blue Cheese Truffles on numerous occasions, and I love them. If this is your first foray into the combination, choose a mild creamy blue cheese. If you're not sure, ask your cheese specialist.

BLUE CHEESE CHEESECAKE WITH CHOCOLATE CRUST

Chocolate Cookie Crust

Ingredients
30 chocolate wafers (Nabisco Famous Chocolate Wafers-1-1/2 cups crumbs)
5 Tbsp sweet butter, melted and slightly cooled
1/8 tsp salt
1/2 tsp Madagascar vanilla extract

Directions
1. Process cookies in food processor until finely ground.
2. Transfer crumbs to mixing bowl & combine crumbs, butter, salt, and vanilla. Stir until crumbs are moistened.
3. Press mixture evenly across bottom of 9-inch springform pan and up sides of pan. Pack tightly so crust is even.
4. Bake in 350° oven for 6-8 minutes or until crisp.
5. Let cool completely before filling. You can put it in the refrigerator while you make the filling.

For the Cheesecake

Ingredients
1 pound cream cheese, room temperature
10 ounces Blue Cheese, room temperature (I've used Humboldt Fog)
3 eggs, room temperature
1/4 cup sour cream
2 Tbsp honey
Pinch kosher salt
Pinch cracked black pepper

Directions
1. In large bowl, beat cream cheese until smooth. Add blue cheese; beat until creamy. Add eggs one at a time, beating after each addition. Scrape bowl. Add sour cream, honey, salt and pepper. Beat until combined.
2. Pour into cooled prepared Chocolate Cookie Crust. Bake 40 to 45 minutes in a 325° oven or until set and knife inserted near center comes out clean. Cool to room temperature in pan.

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.