Cheese Truffles Food

HAROLD MCGEE'S CHOCOLATE-CHEESE TRUFFLES

Steps:

• Trim any rind from the cheese and bring it to 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 1 ounce chocolate for Camembert and goat cheese fillings; 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 briefly to soften it.
• Combine the melted chocolate, superfine sugar, and cheese, and work together with a wooden spoon or flexible spatula until the mixture is homogenous. (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.

GOAT CHEESE TRUFFLES

Steps:

• Line a baking sheet with parchment.
• Add the goat cheese, sour cream and salt to the bowl of a food processor and process until smooth, about 30 seconds. Using a tablespoon, scoop out some of the mixture and roll it into a ball to form a truffle. Place on the prepared baking sheet and repeat until you have 24 truffles. Transfer to the freezer to firm up, about 10 minutes.
• Put the dill and sesame seeds into separate small bowls. Mix the walnuts and cherries in a third small bowl.
• Roll 8 of the cheese balls in the dill, 8 in the sesame seeds and 8 in the walnut and cherry mixture. Transfer the truffles to a serving platter. Insert a pretzel stick into each truffle. If making ahead of time, cover and refrigerate the balls without the pretzel sticks, then insert the sticks right before serving.

CHOCOLATE CREAM CHEESE TRUFFLES

Steps:

• Gather the ingredients.
• Pour the cocoa powder into a shallow pie pan and set aside.
• Chop the chocolate into small pieces and microwave it until melted, stirring after every 30 seconds to prevent overheating. Set the chocolate aside and let it cool until it is at room temperature, but still liquid.
• In the large bowl of an electric mixer , combine the softened cream cheese and powdered sugar. Beat the mixture on medium speed for a minute or two, until well-combined.
• Stop the mixer and add the melted chocolate , vanilla, and salt. Beat until combined, stopping to scrape down the sides of the bowl as needed.
• Remove the bowl from the mixer, cover it with cling wrap, and refrigerate until the candy is firm enough to scoop, about 20 to 30 minutes.
• Once the candy is firm but not rock-hard, scoop it into small 1-inch balls using a teaspoon or candy scoop. Roll the balls in the cocoa powder and place them onto a baking sheet or into an airtight container. Store the truffles in an airtight container in the refrigerator for up to two weeks, and for best taste and texture, serve at room temperature.
• Enjoy!

HOLIDAY CHEESE TRUFFLES

Steps:

• Beat first 4 ingredients with mixer until blended. Divide in half. Add peppers to half the cream cheese mixture, and onions to remaining half; mix each until blended.
• Refrigerate several hours or until chilled.
• Shape each mixture into 24 (1-inch balls); roll in nuts.

EASY DECADENT TRUFFLES

Steps:

• In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.

SIMPLY SENSATIONAL TRUFFLES

Steps:

• Melt 8 oz. chocolate as directed on package. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate 1 hour or until firm.
• Shape chocolate mixture into 36 balls; place on waxed paper-covered rimmed baking sheet.
• Melt remaining chocolate. Use fork to dip truffles in chocolate; return to prepared baking sheet. Add decorations as desired. Refrigerate 1 hour.