Candy Recipes
Port Wine Cheese Truffles
Yield: 2 dozen truffles
Ingredients
- 8 ounces bittersweet chocolate, coarsely chopped
- 3 tablespoons sweetened condensed milk
- 1 tablespoon unsalted butter
- 1/2 cup Pine River Port Wine Cold Pack cheese, softened
- 1/2 cup confectioners’ sugar
- 1/2 cup baking cocoa
- 1 cup (6 ounces) dark or bittersweet chocolate chips
- 1 teaspoon shortening
- Decorations: melted white chocolate, sanding sugar, red sugar sprinkles, chopped crystalized ginger and finely chopped pistachios (optional)
Instructions
- Melt chocolate in a double boiler or metal bowl over simmering water until smooth, stirring frequently. Remove from the heat. Keep chocolate warm over water.
- Meanwhile, whisk condensed milk and butter in a small saucepan over medium-low heat until butter is melted. Add butter mixture to chocolate; stir until blended.
- Stir in port wine cheese until smooth, placing mixture over simmering water if necessary. Cool slightly. Cover and refrigerate for 3 hours or overnight until firm.
- Shape chocolate mixture into 1 inch balls; place on waxed paper-lined baking sheets. (If mixture is stiff, let stand at room temperature until slightly softened.)
- Place confectioners’ sugar and cocoa into separate bowls. Roll half of the truffles in confectioners’ sugar and cocoa. Return to prepared pans.
- Melt dark chocolate and shortening in a microwave-safe bowl on HIGH in 20 second intervals, stirring until smooth.
- Dip the remaining truffles in chocolate mixture; let any excess chocolate drip off. Return to prepared pans.
- Decorate with white chocolate, sanding sugar, red sugar, crystalized ginger and pistachios if desired. Let stand until set.
- Store truffles in an airtight container in the refrigerator.
- Let stand before serving to soften.
Attribution
Recipe and photo used with permission from:
Dairy Farmers of Wisconsin