Port and Stilton truffles
Item 1 of 1
- Petit four
- makes 40
- 45 minutes
This Port and Stilton truffles recipe from Paul A Young, perfectly balances the two strong flavours in a rich chocolate ganache - a perfect treat for those of us who refuse to choose between cheese and pudding.
First published in 2015
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Ingredients
Metric
Imperial
- 100g of Stilton, very mature, roughly chopped
- 200ml of water
- 200ml of double cream
- 75g of golden caster sugar
- 500g of 70% dark chocolate, broken into pieces
- 75ml of tawny port
- cocoa powder
SAVE RECIPE
Method
1
To make the ganache, add the water, cream, sugar and Stilton to a pan and bring to a simmer. Place the chocolate in a large, heat-proof bowl and pour the Stilton mixture into the bowl, stirring continuously to melt the chocolate
- 200ml of water
- 200ml of double cream
- 75g of golden caster sugar
- 100g of Stilton, very mature, roughly chopped
- 500g of 70% dark chocolate, broken into pieces
2
Mix the port into the chocolate until completely incorporated. Allow to cool then cover and place in the fridge for at least 2 hours to set
- 75ml of tawny port
3
Once set, scoop out even quantities with a teaspoon and place on some parchment paper. Coat your hands in cocoa powder and quickly roll into balls before the ganache starts to melt. Store in the fridge until ready to coat in tempered chocolate, or eat straight away
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