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Port and Stilton truffles

Port and Stilton truffles

Port and Stilton truffles

PT45M

Why not try?

1
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
2
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
3
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
  • cocoa powder

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Ingredients

Metric

Imperial

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Port and Stilton truffles

 
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