Cheese Truffles are an easy and elegant way to turn the traditional cheese ball appetizer into two-bite canapés.
I first made these cheese truffles for a cocktail party my husband Robert and I hosted a few months ago to bless our airstream. It was really an excuse for a party – and also a way for our friends to see our fun trailer! Everyone at the party loved these little mini cheese balls – they quickly disappeared. By popular request, I have included these several times as part of my cooking classes. You can make this recipe as is, or play around with it and make it your own, substituting other cheeses for the Cheddar and Gouda, and other toppings for the pecans and chives. Enjoy!
- 16 ounces cream cheese, at room temperature
- 2 teaspoons Worcestershire sauce
- 1 teaspoon grated lemon zest
- 1 cup shredded sharp Cheddar cheese
- 1 cup shredded Gouda cheese
- 1 cup chopped toasted pecans
- 1 cup chopped fresh chives
- Place the cream cheese, Worcestershire sauce and lemon zest in the bowl of a food processor and process until well mixed. Take out half of the mixture and set aside.
- Add the Cheddar cheese to the mixture in the bowl; process until well mixed. Season to taste with salt and pepper. Form into small balls (1-inch or less), place on a cookie sheet and chill until hard, around 4 hours.
- Place the second half of the cream cheese mixture in the bowl of the food processor; add the Gouda cheese and process until well mixed. Season to taste with salt and pepper. Form into 1-inch balls, place on a cookie sheet and chill until hard, around 1 to 2 hours. (You can speed up this process by putting them in the freezer for around 45 minutes.)
- Roll the Cheddar truffles in the chopped pecans, and roll the Gouda truffles in the chopped chives. Place truffles in candy paper cups and refrigerate until ready to serve.
Make ahead: truffles can be made, covered and refrigerated up to 24 hours in advance.
Adapted from a Food Network recipe.