Bittersweet Cheese Truffle

A light fruity red wine goes well with this sweet cheese dessert, which could also be served as a party appetizer.

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  • Yields: 1 1/2 to 2 dozen pieces
  • Prep: 30 mins
  • Chill: 15 mins
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Bittersweet Cheese Truffle
Ingredients
4
ounces French Mimolette, aged (dry) Jack, and/or white cheddar cheese
3
ounces bittersweet chocolate, chopped
3
tablespoons finely chopped dried mango, dried apricot, or finely chopped pistachio nuts
Directions
  1. Cut cheese into bite-size chunks; set aside.
  2. In a heavy small saucepan melt chocolate over low heat, stirring constantly. Dip each cheese piece into chocolate, coating bottom half of cheese. Allow excess chocolate to drip off. Sprinkle with chopped dried fruit or pistachio nuts. Place each piece in a paper candy cup. Chill, uncovered, 15 minutes or until chocolate is set. (If not serving immediately, place chocolate-dipped cheese in covered containers and store in the refrigerator up to 24 hours. Let stand at room temperature 15 minutes before serving.) Makes 1-1/2 to 2 dozen pieces.
Nutrition Facts (Bittersweet Cheese Truffle)
    Per serving:
  • 51 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 2 mg chol.,
  • 42 mg sodium,
  • 3 g carb.,
  • 2 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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