We wish you and your family a merry deliciousness and a happy new year!
We’re celebrating with Wisconsin parmesan – an excellent cheese to have around for the holidays. It is a wonderful addition to soups, salads, snacks and even desserts. For a last-minute sweet treat to bring to your holiday gathering, try this quick and easy 4-ingredient recipe for Bittersweet Chocolate Truffles with Parmesan.
By Wisconsin cheese
Servings: Makes 24 truffles
15 ounces bittersweet chocolate, divided
1 1/4 cup whipping cream
1 tablespoon unsalted butter
1/3 cup (about 1.5 ounces) Wisconsin parmesan cheese, finely grated
Chop chocolate into small pieces. Place 9 ounces of chocolate in large bowl. Set remainder aside.
In small saucepan, heat cream, butter and parmesan just until small bubbles start to form on rim. Pour over 9 ounces of chocolate. Stir until chocolate melts. Cover tightly and refrigerate until firm.
Working quickly, roll chilled chocolate mixture with your hands into 1-inch balls and place on parchment or waxed paper.
Bring 1-2 inches of water to simmer in saucepan. Place remaining chocolate in a heat-proof bowl (metal) over water. Stir until chocolate melts. Remove bowl from pan. Roll truffles in melted chocolate, smoothly covering surface. Place on the parchment or waxed paper. Chill at least one hour – or up to a week. Bring to room temperature just before serving. Refrigerate remaining truffles.
Option: Roll the truffle balls in 1 cup unsweetened cocoa powder or finely ground pecans in place of or in additional to the chocolate coating.