Dark chocolate and Camembert truffles

Recipe from: 6 August 2010

Ingredients 7
Servings 6
Time

Ingredients

  • 1/2
    cup
    cream
  • 60
    g
    Fairview Roydon Camembert, rind removed
  • 30
    g
    Fairview Ripe 'n Ready Camembert, rind removed
  • 200
    g
    dark chocolate
  • one
    orange rind, grated
  • 1/2
    tsp
    orange essence
  • mixture of cocoa powder and icing sugar to roll truffles in
 

Method

12 hrs
 
Heat cream in a saucepan until boiling.
Add Camembert, stirring until it has dissolved, then remove from the heat.
If some small pieces don't dissolve completely, don't worry, it just adds to the savoury-sweet charm of these truffles.
Break the chocolate into pieces and add to the cream and camembert mixture.
Stir until fully dissolved, then add the orange rind and orange essence.
Stir through, then cover and place in the refrigerator for a few hours (or even overnight) to stiffen.
Sift cocoa powder and icing sugar together.
Using a heaped teaspoon of the chocolate ganache, roll it into a little ball and dust with the cocoa powder.
Repeat with the rest of the chocolate ganache.
Return to the fridge to firm up before serving.
Will keep in the fridge for a few days.

For more of The Creative Pot's recipes click here.
 

Read more on: dairy
 

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