TGRWT #9 Parmesan-chocolatetruffles
I had made chocolate truffles before, a Swiss type of truffle. So when TGRWT #9 was announced I wondered if I could use Parmesan cheese for those truffles. The result was great! The salty flavor of the grated Parmesan cheese tastes great in combination with the dark chocolate ganache of the chocolate truffle. Definitely a combination that works!
Ingredients (12 truffles)
50 ml whipping cream
100 grams dark chocolate (72% cocoa)
50 grams butter
40 grams grated Parmesan cheese
First of all I made the ganache. Put the cream in a cooking pot and heat it. Remove the pot from heat and add 65 grams of chocolate, butter and 1 teaspoon of Parmesan cheese. Stir until the ganache is smooth of texture. Cover and refrigerate the ganache for at least 2 hours. You can occasionaly stir the ganache in the meanwhile. When the ganache holds shape you can create 12 round truffles.
Put the rest of the chocolate in a bowl and set over a double boiler. Heat until melted and smooth. Put the rest of the grated Parmesan cheese in another bowl. Roll each truffle first in the melted chocolate and afterwards in the grated cheese. Set the truffles on a tray and refrigerate them before serving.