Kaastruffelscheesetruffles Recipes

Steps:

• Mix butter, cheese, salt, pepper, cayenne and worcestersire til well blended and smooth.
• Shape into balls 1 inch balls, roll in bread crumbs.
• Refrigerate 1 hour.

Steps:

• In a saucepan, combine the creme fraiche and espresso and bring to a boil over medium heat. As soon as it boils, turn off the heat. Meanwhile, put the chopped bittersweet chocolate in a medium bowl. Strain the hot creme fraiche mixture into the bowl. Whisk until the chocolate is melted and the mixture is smooth. Cover and let rest in a cool place overnight. The mixture will become firm but not too hard to pipe easily.
• The next day, using a pastry bag fitted with a large plain tip, pipe bite-size "kisses" of the mixture onto parchment paper-lined baking sheets. Refrigerate briefly just until set, about 30 minutes. Use your palm to gently press down the point that sticks up on each truffle. Transfer to the freezer and freeze until hard, 2 to 3 hours or overnight.
• In the top of a double boiler set over barely simmering water, melt the semisweet chocolate. It should be liquid, but not so hot that you can't touch it; if it is too hot for you, wear disposable surgical gloves. Spread the cocoa powder out on a sheet pan with sides. Working in 2 batches if necessary to avoid crowding the pan of cocoa, dip the frozen truffle centers 1 at a time into the melted chocolate, shake off any excess, and set them down in the cocoa. When all the truffle centers are dipped and the chocolate has started to set, gently but thoroughly shake the sheet pan to roll the truffles around in the cocoa until coated. Carefully remove to another sheet pan and refrigerate, uncovered, 30 minutes. You can sift the unused cocoa and use it for another purpose. Transfer to an airtight container and keep chilled until almost ready to serve. Bring to room temperature before serving.

Steps:

• Line a baking sheet with parchment.
• Add the goat cheese, sour cream and salt to the bowl of a food processor and process until smooth, about 30 seconds. Using a tablespoon, scoop out some of the mixture and roll it into a ball to form a truffle. Place on the prepared baking sheet and repeat until you have 24 truffles. Transfer to the freezer to firm up, about 10 minutes.
• Put the dill and sesame seeds into separate small bowls. Mix the walnuts and cherries in a third small bowl.
• Roll 8 of the cheese balls in the dill, 8 in the sesame seeds and 8 in the walnut and cherry mixture. Transfer the truffles to a serving platter. Insert a pretzel stick into each truffle. If making ahead of time, cover and refrigerate the balls without the pretzel sticks, then insert the sticks right before serving.

Steps:

• Preheat the oven to 390 degrees F (200 degrees C).
• Take the puff pastry out of the freezer and allow to thaw for 10 minutes.
• Line a cookie sheet with parchment paper.
• Brush the pastry with beaten egg.
• Scatter the grated cheese over the pastry and season with salt and pepper.
• Cut into strips of approximately 1/2"-3/4" by about 6". Now twist the ends of the pastry strips in opposite directions to create a spiral effect.
• Place on the cookie sheet, leaving 1/4" between them
• Bake for 20 minutes or until golden brown.
• Variation ideas:.
• Add your favorite herbs, such as freshly chopped thyme or rosemary.
• Try adding dried chili-, onion- or garlic flakes for some more punch.
• Add texture and flavor with sesame-, poppy-, caraway or cumin seeds.
• Made a sweet treat, with sugar & cinnamon or chocolate sprinkles (leaving out the cheese and salt & pepper).

Steps:

• In a metal bowl set over a pan of barely simmering water melt the chocolate, stirring until it is smooth, remove the bowl from the pan, and let the chocolate cool slightly. In a bowl whisk together the goat cheese, the confectioners' sugar, the vanilla, and the lemon extract until the mixture is light and fluffy, whisk in the chocolate until the mixture is combined well, and chill the mixture, covered, for 1 hour, or until it is firm. Form heaping teaspoons of the mixture into balls and roll the balls in the cocoa powder. Chill the truffles on a baking sheet lined with waxed paper for 30 minutes, or until they are firm. The truffles keep in an airtight container, chilled, for 3 days.

Steps:

• Beat first 4 ingredients with mixer until blended. Divide in half. Add peppers to half the cream cheese mixture, and onions to remaining half; mix each until blended.
• Refrigerate several hours or until chilled.
• Shape each mixture into 24 (1-inch balls); roll in nuts.

Steps:

• Melt 8 oz. chocolate as directed on package. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate 1 hour or until firm.
• Shape chocolate mixture into 36 balls; place on waxed paper-covered rimmed baking sheet.
• Melt remaining chocolate. Use fork to dip truffles in chocolate; return to prepared baking sheet. Add decorations as desired. Refrigerate 1 hour.