Savory Cheese Truffles
Cheese truffles are sexy. Though cheese itself is not known to have any special desire accelerator, what you coat each truffle with can play such a role.
Idea. Use this elaborate-looking, colorful finger food to play a sexy game. Blindfold your partner and place a cheese truffle in his/her mouth. What flavor is it and what does it evoke? Then it's your turn to be blindfolded. How do you like that? Remember, food can always fun when you play around with your senses!
Prepping the Recipe
Though this recipe is very easy to prepare, you can split the 'effort' in half. Prepare the cheese cream the day before and then shape and coat the truffles the day after.
The day before
It's actually best to prepare the cheese cream the day before and leave it to rest in the fridge overnight in an air-tight container. This will allow the flavors of the different cheeses to blend together giving the cream time to set.
The day of
Choose at least 3-4 bright-colored coatings with contrasting colors so they really stand out on your serving dish. A few hours before serving, form and coat the truffle balls, and place them on your serving dish or in small individual baking cups, and back in the refrigerator. They are ready to go!
100 g (3.5 oz) cow's milk ricotta
25 g (0.9 oz) Grana Padano or Parmigiano Reggiano cheese, grated
25 g (0.9 oz) Fontina cheese
25 g (0.9 oz) Gruyere cheese
25 g (0.9 oz) Gorgonzola cheese
Get creative with the coating for the cheese truffles. Choose different and contrasting colors that make this dish really stand out and pick at least 3-4 different shades and flavors.
Tip. We used turmeric powder (yellow), sweet paprika powder (red), poppy seeds (black), and chopped chives (green). Other coating ideas are chopped pistachios or peanuts or almonds, sesame seeds, chopped fresh herbs (basil, thyme, parsley), chopped sun-dried tomatoes.
Remove the crust from the cheeses.
Cut the fontina and gruyere cheeses into small pieces. Place in a blender and mix until fully grated.
Add in the ricotta, the gorgonzola, and the grated Grana Padano or Parmesan cheeses. Blend until smooth and very creamy.
Remove the cream from the blender, place in a container with the lid, and set aside to firm in the fridge for a couple of hours.
Tip. Make the cheese cream the night before, cover it with plastic wrap, and leave it in the fridge overnight. This will make the rolling much easier.
Place each coating into a separate cup.
Tip. The fastest way to coat each cheese ball is by having it rotate in the cup filled with the coating. By swirling the cup around, the ball will completely coat itself while keeping its round shape.
Remove the cheese mixture from the refrigerator. Form small bite-sized balls (smaller than the size of a walnut) by scooping out the cream with a teaspoon and rolling it in the palm of your hands.
Gently place the cheese ball in the cup with the coating. Swirl until completely covered.
Roll and coat the cheese balls until all the truffles have been formed.
Nicely plate the ready-made truffles by either placing them directly on a serving dish or in individual baking cups. Place in the fridge until serving.