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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.
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
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
Paul A Young is ranked as one of the world's leading chocolatiers, conjuring up confectionery that is original, artistic and, above all, wonderfully tasty.