Recipe: Port Wine & Stichelton Truffles
Port Wine & Stichelton Truffles
Rich and creamy with a hint of spice, these mouthwatering bites are pure cheesy, chocolate bliss.
Wine, cheese, and chocolate--the gang’s all here! Created by Nat Belkov, a member of the Murray’s Marketing Team, these bite-sized delicacies are a mouthful of our favorite flavors. The smooth, subtle spice of one of our most famous blues blends seamlessly with the sea salt and dark chocolate, and gets a kick of rich, maple sweetness from the tawny port. One taste is enough to become a blue cheese convert, but we doubt you’ll want to have just one.
Port Wine & Stichelton Truffles
Rich and creamy with a hint of spice, these mouthwatering bites are pure cheesy, chocolate bliss.- Prep Time : 20 min.
- Cook Time : 90 min.
- Total Time : 110 min.
- Makes approx. 30 truffles
Ingredients
- 16 oz. 60% (or darker) chocolate
- 1 1/3 cup heavy cream
- 1/4 lbs. Stichelton, substitute Stilton if needed
- 1 tbsp. Tawny Port wine
- 1 tsp. Flaky sea salt
- 3/4 cup cocoa powder
Directions
- Finely chop the chocolate and place in a large heatproof bowl.
- Bring the heavy cream and crumbled Stichelton to a low boil in a medium saucepan.
- Stir until the Stichelton has completely melted into the cream.
- Pour the hot cream mixture over the chocolate and whisk until incorporated and silky smooth.
- Sprinkle in sea salt and pour in tawny port. Whisk until incorporated.
- Set out at room temperature for an hour to an hour and a half until semi-firm.
- Use a melon baller or small spoon to scoop small dollops of the ganache mixture.
- Roll into spheres, approximately ½-¾ inch in width.
- Dredge through cocoa powder and re-harden in the freezer before serving.
