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Bittersweet Chocolate Truffles with Parmesan recipe

Bittersweet Chocolate Truffles with Parmesan.

Elegantly gourmet bittersweet chocolatetruffles laced with freshly grated Parmesan cheese.

Recipe: Bittersweet ChocolateTruffles with Parmesan

15 ounces bittersweet chocolate – divideduse
1 1/4 cup whipping cream
1 tablespoon unsalted butter
1/3 cup Wisconsin freshly grated Parmesan cheese

  • Chop chocolate into small pieces. Place9 ounces of chocolate in a large bowl. Set remainder aside.
  • In a small saucepan, heat the cream, butterand Parmesan just until small bubbles start to form on rim. Pourover the 9 ounces of the chocolate. Stir until chocolate melts.Cover tightly and refrigerate until firm.
  • Working quickly, roll chilled chocolatemixture with your hands into 1-inch balls and place on parchmentor waxed paper.
  • Bring 1 to 2-inches of water to a simmerin a saucepan. Place remaining chocolate in a heat-proof bowl(metal) over water. Stir, until chocolate melts. Remove bowlfrom pan.
  • Roll truffles in melted chocolate, smoothlycovering surface and place on parchment or waxed paper.
  • Chill at least one hour—or up toa week. Bring to room temperature just before serving. Refrigerateany remaining truffles.

    Makes 24 truffles.

    Option: Roll the truffle balls in 1 cupunsweetened cocoa powder or finely ground pecans in place ofor in additional to the chocolate coating.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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