Ingredients

Truffles
bitter chocolate
0.50 cup
150 g
5.25 oz
4.95 fl oz
cream (33%)
0.25 cup
5 tbsp
75 g
2.62 oz
2.48 fl oz
blue cheese
0.25 cup
5 tbsp
75 g
2.62 oz
2.48 fl oz
cognac / brandy
1 tbsp
15 g
0.52 oz
0.50 fl oz
butter
1 tbsp
15 g
0.52 oz
0.50 fl oz
nuts
0.50 cup
100 g
3.50 oz
3.30 fl oz

Method

Cooking

  1. Bring the cream to a boil, but don’t boil it. Pour the chocolate broken into small pieces with hot cream, and let stay for a minute; stir until smooth.
  2. Add the softened butter, cognac and crumbled Dor Blu cheese to the chocolate mass (or similar blue cheese).
  3. Mash the with a blender until smooth, and cover it with a foil in contact; place it in the fridge for 8 to 10 hours to stabilize.
  4. Fry the nuts; cool it, and grind into crumbs. Take the truffle mass out from the fridge, and let it stay for about an hour. Form the truffles weighing from 20 to 30 g (0.70 to 1.05 oz).⠀
  5. Roll the truffles in the nut crumbs. Store the truffles in the fridge.

Bon Appetit!