Chocolate cheese recipes

In The Odd Couple: Choc 'n' Cheese, LEO OWEN described the unlikely rise of a new dairy combination. To get you started making your own, we reproduce here a couple of delicious choc-cheese recipes.

avatar Posted by on May 22, 2011. Filed under Lifestyle. Posted with the tags:,
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Chocolate cheese recipes

Cambert Truffles courtesy of The Creative Pot

Lancashire cheese ice cream

- 420ml/15fl oz double cream
- 420ml/15fl oz milk
- 10 free-range egg yolks
- 180g/6oz caster sugar
- 300g/10oz cream cheese150g/5oz Mrs Kirkham’s Lancashire cheese (or similar), grated.
- 420ml/15fl oz double cream
- 420ml/15fl oz milk
- 10 free-range egg yolks
- 180g/6oz caster sugar
- 300g/10oz cream cheese1
- 50g/5oz Mrs Kirkham’s Lancashire cheese, or similar cheese, grated.

  • Bring the cream and milk to the boil together in a heavy-based pan. Take off the heat immediately.
  • Whisk the egg yolks and sugar together in a bowl until pale and fluffy, then add half of the warm milk and cream mixture and whisk to combine. Slowly add the remaining milk and cream mixture, whisking continuously, until smooth.
  • Pour back into a clean pan and cook over a low heat, until the mixture is thick enough to coat the back of a wooden spoon.
  • Add the cream cheese and Lancashire cheese to the mixture and blend with a stick blender until smooth and creamy. Pass the mixture through a fine sieve into a bowl and allow to cool to room temperature.
  • Churn the cheese ice cream mixture in an ice cream machine according to the manufacturer’s instructions. Transfer the ice cream into a freezable container and chill in the freezer until needed.

Courtesy of BBC recipes

 

Camembert Truffles

(Makes 20-25 truffles)

- Half a cup of cream
- 60g Fairview Roydon Camembert (or desired make), rind removed
- 30g Fairview Ripe ‘n Ready Camembert (or desired make), rind removed
- 200g dark chocolate
- Grated rind of one orange
- Half a tsp orange essence
- A mixture of cocoa powder and icing sugar to roll the truffles in.

  • Heat cream in a saucepan until boiling. Add camembert, stirring until it has dissolved, then remove from the heat. If some small pieces don’t dissolve completely, don’t worry, it just adds to the savoury-sweet charm of these truffles.
  • Break the chocolate into pieces and add to the cream and camembert mixture. Stir until fully dissolved, then add the orange rind and orange essence.
  • Stir through, then cover and place in the refrigerator for a few hours (or even overnight) to stiffen.
  • Sift cocoa powder and icing sugar together. Using a heaped teaspoon of the chocolate ganache, roll it into a little ball and dust with the cocoa powder. Repeat with the rest of the chocolate ganache. Return to the fridge to firm up before serving. Will keep in the fridge for a few days.

Courtesy of the Creative Pot

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