Blue Cheese Truffles Recipe (No Tempering Required)

blue cheese truffles

If you love blue cheese and are willing to take a walk on the wild side, this truffle is for you!

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Ingredients

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Directions

Prepare Ganache:

  1. Place a cookie sheet in the freezer to cool.
  2. In a medium sized bowl, mix the blue cheese and the cream cheese until thoroughly combined.
  3. Line the cold cookie sheet with wax paper, then use a ganache scoop/melon baller to scoop the mixture onto the cold cookie sheet.
  4. Place in the refrigerator.
  5. While the chocolate balls are in the fridge, melt the Bada Bing Bada Boom Dipping & Coating Gourmet Compound Chocolate using instructions that came with your Chocoley chocolate. Ideally, use a double boiler (or a double boiler insert). Do not let the water touch the bottom of the double boiler. Only let the water simmer. Do not allow it to boil or you may burn the chocolate.If you must use a microwave, melt on medium heat for short periods being very careful not to overheat the chocolate.
  6. After the cream cheese/blue cheese balls are firm, use a stainless steel dipping tool to dip each ball in the melted chocolate, then place onto glossy side of heavy weight dipping sheet to set-up (harden) in refrigerator.
  7. OPTION: Before the dipped truffles set-up, you can roll the wet truffle in cocoa powder, finely chopped nuts, shredded coconut (sweetened), Jimmies/Sprinkles or any number of items to give it a great flavor and eye boost – or just eat it dipped in chocolate. You can also decorate your truffles using the drizzling chocolate in any flavor you wish.
  8. Because of the dairy, keep refrigerated in an airtight container until ready to serve.

IDEA: For Easter, roll the ganache into the shape of Easter eggs!
IDEA: Use a cookie cutter to cut chilled ganache into shapes such as hearts!

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