Tuesday, January 26, 2010

Gorgonzola Chocolate Truffles

I can't believe the first month of 2010 is almost over and I haven't posted one recipe yet! With the hecticness of the holidays, I've been slightly thrown off my cooking wagon...but I'm back!

With Valentine's Day just around the corner, I couldn't think of any better way to represent the essence of the day than through chocolate. Ah yes, nothing blends perfectly than Valentine's Day and Chocolate...but Chocolate and Gorgozola Cheese? I was a skeptic! -- that is, until hubby and I encountered Gorgonzola Chocolate Truffles at Kakawa Chocolate House during our trip to Santa Fe, New Mexico last year. Highly suggested by the concierge at our hotel, we had to stop by this small artisan chocolate company. And, I just had to take a picture in front of the adorable adobe structure!

Inside, we were presented with a variety of decadent and unique truffles, like Olive Oil, Chili, Hisbiscus, and Cardamon, to name a few. I wish I can try one of each but at $3 per truffle, we settled with 4 choices that we thought were the most unique (hisbiscus, olive oil, gorgonzola, and cardamon).

Our favorite was actually the Olive Oil Truffle. The smooth and creamy olive oil infused filling is covered in milk chocolate and sprinkled with sea salt...the blend of sweet, creamy, and a touch of saltiness dancing in your mouth was absolutely divine. Even hubby who's not a big chocolate lover was raving about it.

The Gorgonzola Truffle was second. According to its description, it consists of unsweetened chocolate, Gorgonzola cheese, honey, cream, and dried apples (see picture below). When I first bit into the truffle, I was expecting the gorgonzola cheese to overpower the chocolate, but surprisingly, the saltiness and richness of the cheese complement the chocolate very well.

That visit totally got me inspired to try my first attempt at making chocolate truffles. Because I've actually grown fond of gorgonzola cheese, I decided to recreate the Gorgonzola truffle. I have to admit the process was more time consuming than I imagined. And I had a bit of a hard time rolling the truffles and dipping them in the chocolate so they don't look as pretty. But I can get better at it with practice. :) At this point I was more concerned about the taste so overall, I was quite happy with how they turned out.

Makes about 3 dozens Truffles


1/4 C. heavy whipping cream
6 T. unsalted butter (cut into small pieces)
4 oz. Ghirardelli 60% Cocoa bittersweet chocolate bar (shaved)
4 oz. Ghirardelli semisweet chocolate bar (shaved)
5 oz. Gorgonzola cheese (crumbled)
8 rings of dried apples (diced)
8 oz. extra dark chocolate (for dipping)

Cooking instruction:

1. Combine the bittersweet chocolate, semisweet chocolate, and butter in a glass bowl.

2. In a small saucepan, bring cream to a simmer. Remove from heat and pour into chocolate bowl. Let stand for 1 minute.

3. Add Gorgonzola cheese and stir until chocolate has completely melted. You can heat the bowl in the microwave for 15 seconds at a time, if needed. Cool, cover, and refrigerate until firm, at least 2 hours.

4. Line a cookie sheet pan with wax paper. Dip a melon baller or small spoon into a glass of warm water and quickly scoop the truffle mixture. Press a piece of dried apple in the middle of the truffle, then form a 1-inch ball. Place onto the wax paper. Repeat with remaining truffle mixture. Return them into the refrigerator for 30 minutes.

5. In a small bowl, melt the extra dark chocolate. Take out chilled truffles from the refrigerator.

6. Place a truffle on top a fork and dip into the melted chocolate, tap or scrape off excess chocolate from the bottom of the fork then place it back onto the wax paper. Top each truffle with a small piece of dried apple. Let cool for at least 1 hour.

7. Serve at room temperature. Or place them in a candy box for a lovely sweet gift! :)

If you're visiting Santa Fe, don't miss:

Kakawa Chocolate House

1050 E. Paseo de Peralta

Santa Fe, NM 87501


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