Blue Cheese Truffles
Baking and Desserts | European cuisine
⏳ Time
2 hours
🥕 Ingredients
9
🍽️ Servings
6
Description
There is no need to temper the chocolate for coating the candies, as the ganache is cold; its cold walls will sharply lower the temperature of the chocolate and crystallize it. A blue luster dust is used as a coloring agent.
Ingredients
- Liquid dark chocolate - 12.3 oz
- Liquid dark chocolate - 2.1 oz
- 10% cream - 5 fl oz
- Glucose Powder - 1.1 oz
- Sugar - 5.8 oz
- Blue Cheese - 2 oz
- Vegetable Oil - 3 tablespoons
- Cocoa Powder - 2.1 oz
- Red Food Coloring - 0 fl oz
Step by Step guide
Step 1
Place the chocolate in a medium-sized bowl, then place a sieve on top and set aside for a while.
Step 2
In a small saucepan, bring the cream to a boil, remove from heat, and set aside.
Step 3
In a large pot, melt the glucose syrup over medium heat for about 30 seconds.
Step 4
Add half of the sugar and stir. Let the sugar melt a little, about 30 seconds, and stir again. Add the remaining sugar and stir again, allowing the sugar to melt a bit more and stir again. Continue stirring until the sugar caramelizes.
Step 5
When the mixture reaches a deep caramel color, remove the pot from heat and slowly pour in the hot cream. Stir well until smooth, then pour this caramel-cream mixture over the chocolate through the prepared sieve.
Step 6
Let the chocolate soften a bit, literally for 1 minute, then blend the mixture until smooth with a blender.
Step 7
Add the cheese and let it sit for a minute. Stir until combined. A few small unmelted pieces of cheese in the mixture are fine.
Step 8
Place the ganache in the refrigerator until fully crystallized (hardened).
Step 9
Grease your hands with vegetable oil to make it easier to roll the ganache into balls. Take pieces of ganache, about 10 grams each, roll each piece into a ball (not necessarily perfectly round) and place them on parchment paper. If the balls are too sticky, leave the ganache in the refrigerator for another 10 minutes. Once all the ganache is rolled into balls, place them in the freezer for 10 minutes.
Step 10
Assembly: mix the cocoa powder with the blue luster dust in a wide shallow bowl.
Step 11
Melt the dark chocolate in the microwave in 15-20 second intervals, stirring after each heating.
Step 12
Remove the ganache balls from the freezer, drop a ball into the melted chocolate to fully coat it.
Step 13
Lift the ball out of the chocolate bowl with a fork, tapping the edge of the bowl with the fork to remove excess chocolate from the ball.
Step 14
Next, dip the ball into the bowl with the cocoa powder mixture.
Step 15
The ball should be evenly coated with chocolate on all sides and then with the cocoa mixture.
Step 16
Gently squeeze the ball with your fingers from different sides to create characteristic dimples, like a real truffle.
Step 17
Repeat the same with all the remaining ganache balls.
Step 18
Once all the truffles are coated, remove them from the bowl and place them in the refrigerator until the chocolate is fully set.
Step 19
Remove the truffles and shake them in a sieve to remove excess cocoa powder.
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