Adrian's Chocolate Goat Cheese TrufflesFilling:
Served with Washington
4 oz ripe camembert, fresh goat's milk cheese, or Stilton or Gorgonzola at room temp
1 T superfine sugar
1-2 oz Scharffen Berger dark chocolate (70%), finely chopped
6 oz Scharffen Berger extra bitter dark chocolate (70%), finely chopped
Makes 12 to 18 truffles
Trim any rind from cheese and bring to room temp. In a mixing bowl, combine the cheese and sugar and mix until sugar has dissolved.
Melt the filling chocolate in the top of a double boiler over simmering water. Use 1 oz chocolate for Camembert and goat cheese fillings, use 2 oz for the blue cheeses. Make sure the cheese you use is room temperature and very soft. If it is too firm, nuke it briefly to soften. Cmobine the melted chcoolate, super fine 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 butter. If the mixture is too soft to shape, refrigerate for 15 to 20 minutes.
Roll portions of the mixture into balls about 1/2 inch across 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.
Note: cheese will resume fermentation if left at room temp, so refrigerate if kept for more than a day.