Shared by Hila Alpert
Shared by Hila Alpert
Cheese and Chocolate Truffles
Yield: 10 truffles
Cheese and Chocolate Truffles
Yield: 10 trufflesFamily Journey
Kibbutz Ma'ale HaHamisha
Tel Aviv
This recipe was shared by Hila Alpert. Read more about her family in " Israeli Culinary Journalist Hila Alpert Looks Back on Shavuot on the Kibbutz" and try her recipes for lali salad and phyllo bundles with feta, honey, and black pepper.
Inspired by her favorite childhood snack, Hila created these complexly flavored, though simple to make, truffles for Shavuot.
Ingredients
- 10 prunes, pitted
- ½ cup brandy
- ¼ cup water
- 11 ⅓ ounces goat cheese, room temperature
- 4 ounces roquefort or any other blue cheese, room temperature
- 7 ½ ounces 90% dark chocolate or at least 70% dark chocolate
Preparation
Step 1
Place the water and brandy in a small bowl. Add the prunes and soak for 1 hour. Drain well.
Step 2
Mix the goat cheese and roquefort cheese well in a bowl, until combined and a dough-like consistency is reached.
Step 3
Take about 1 ½ teaspoons of the cheese mixture. Make a well in the cheese mixture, place 1 prune in the center, seal the cheese around the prune and form it into a ball. Place the ball onto a parchment lined tray and repeat with the remaining cheese mixture and prunes until you have formed a total of 10 cheese balls stuffed with prunes. Refrigerate the cheese balls for 15 minutes.
Step 4
Melt the chocolate over a double boiler or in a microwave until it is completely melted and smooth.
Step 5
Transfer the cheese truffles from the refrigerator.
Step 6
Decorate the cheeseballs with chocolate: Dip the cheese balls completely in chocolate or dip half of the cheeseballs into the chocolate or drizzle the chocolate over the cheese balls.
Step 7
Refrigerate the cheeseballs for at least one hour.
Step 8
Serve cold.
