Cheese Truffles Recipe
- 250 g (8 ounces) unsalted butter, softened (about 250 ml/1 cup/2 sticks)
- 200 g (7 ounces) goat cheese or Gouda
- 2.5 ml (1/2 teaspoon) salt
- A pinch of grated nutmeg
- A pinch of cayenne pepper
- A dash of Worcestershire sauce
For the Coatings
- Toasted pumpernickel bread crumbs
- Crushed pine nuts or pecans
- Smoked paprika
- Finely chopped fresh chives
- Place all the truffle ingredients in a food processor and blend until smooth.
- Use a small scoop or a spoon to form a ball, then roll the mixture into 2.5 cm (1-inch) balls.
- Sprinkle the coatings on separate plates and roll the truffles in them until evenly coated.
- Chill in the refrigerator for at least 1 hour, then serve in petit four paper liners.
- Consume any leftover truffles within 1–2 weeks.
- Truffles with fresh herb coatings won’t last as long as those rolled in spices or dried herbs, so eat the herb-covered truffles within 4–5 days.
Reprinted with Permission from Cheese and Dairy Made at Home and Published by Firefly Books.
In Cheese and Dairy Made at Home (Firefly Books, 2012) by Dick and James Strawbridge, readers will find tips and tricks for handling dairy products at home, as well as a number of recipes for cheese, yogurts, butter and more. This excerpt can be found in chapter 6, “Cheese.”
Truffles are an indulgent treat we often make for parties and gatherings to serve with our coffee. However, truffles don’t always have to be sweet; this cheesy version is perfect with drinks to kick off proceedings, or makes a bold statement on the cheese board.