-
1
Trimany rind from the cheese and bring it to room temperature.
-
2
In a mixing bowl, combine the cheese and sugar and mix until the sugar has dissolved.
-
3
Melt the filling chocolate in the top of a double boiler over simmering water.
-
4
Use 1 ounce chocolate for Camembert and goat cheese fillings; use 2 ounces for blue cheese fillings.
-
5
Make sure the cheese you use is at room temperature and very soft.
-
6
If it is too firm, microwave it briefly to soften it.
-
7
Combine the melted chocolate, superfine sugar, and cheese, and work together with a wooden spoon or flexible spatula until the mixture is homogenous.
-
8
(This may be easier if you add a few drops of water or a little butter.)
-
9
If the mixture is too soft to shape, refrigerate for 15 to 20 minutes.
-
10
Roll portions of the mixture into 1/2-inch balls and refrigerate for 15 to 20 minutes.
-
11
Melt and temper the coating chocolate.
-
12
Dip the cheese balls in the tempered chocolate, letting the excess drainoff.
-
13
Allow to set at room temperature.
-
14
Keep in a cool place and serve on the same day.
-
15
Note: Cheese will resume fermentation if left at room temperature, so this is one case where the truffles should be refrigerated if kept for more than a day.
-
16
Place on a sheet or tray and wrap snugly in waxed paper, then plastic wrap, before refrigerating.
-
17
Allow to warm to room temperature before unwrapping.
