This Port and Stilton truffles recipe from Paul A Young, perfectly balances the two strong flavours in a rich chocolate ganache - a perfect treat for those of us who refuse to choose between cheese and pudding.
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To make the ganache, add the water, cream, sugar and Stilton to a pan and bring to a simmer. Place the chocolate in a large, heat-proof bowl and pour the Stilton mixture into the bowl, stirring continuously to melt the chocolate
200ml of water
200ml of double cream
75g of golden caster sugar
100g of Stilton, very mature, roughly chopped
500g of 70% dark chocolate, broken into pieces
Mix the port into the chocolate until completely incorporated. Allow to cool then cover and place in the fridge for at least 2 hours to set
75ml of tawny port
Once set, scoop out even quantities with a teaspoon and place on some parchment paper. Coat your hands in cocoa powder and quickly roll into balls before the ganache starts to melt. Store in the fridge until ready to coat in tempered chocolate, or eat straight away
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