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Bittersweet Cheese Truffle

Yield: 1 1/2 to 2 dozen pieces
Prep 30 mins Chill 15 mins
Bittersweet Cheese Truffle
  • 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

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)
  • cal. (kcal) 51,
  • Fat, total (g) 4,
  • chol. (mg) 2,
  • sat. fat (g) 2,
  • carb. (g) 3,
  • sugar (g) 2,
  • pro. (g) 2,
  • vit. A (IU) 146,
  • sodium (mg) 42,
  • Potassium (mg) 16,
  • calcium (mg) 50,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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