Port Wine Cheese Truffles
Ingredients
- 8 ounces bittersweet chocolate, coarsely chopped
- 3 tablespoons sweetened condensed milk
- 1 tablespoon unsalted butter, cubed
- 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 (optional): melted white chocolate, chopped crystalized ginger, finely chopped pistachios, red sugar sprinkles, sanding sugar
Instructions
| 1. Melt chocolate in a double boiler or metal bowl over simmering water, stirring frequently until smooth. Remove from the heat. Keep chocolate warm over water. |
| 2. Meanwhile, whisk sweetened 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. |
| 3. Cover and refrigerate for 3 hours or overnight until firm. |
| 4. 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.) |
| 5. Place confectioners’ sugar and cocoa into separate bowls. Roll half of the truffles in confectioners’ sugar and cocoa. Return to prepared pans. |
| 6. 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. |
| 7. Decorate with white chocolate, crystalized ginger, pistachios, red sugar and sanding sugar if desired. Let stand until set. |
| 8. Store truffles in an airtight container in the refrigerator. Let stand before serving to soften. |