Ok I know this sounds insanely disgusting and should be confined to gastronomic purgatory.
Yet, somehow the 2 flavours go really well together. I first saw this pairing done by Heston Blumenthal (on a show called Kitchen Chemistry) and thought he must have a brain tumour that’s effecting his taste or something, until he went to have the aromas analysed in a lab. There was a whopping 60% overlap in aromas between chocolate and blue cheese!
The recipe is quite simple – Chocolate ganache with blue cheese added. I couldn’t find a recipe so this is just me hacking wildly in the dark: (I think it worked)
1.100g slab of 70% Lindt Chocolate
2.200ml thick Cream
3.80g Blue Cheese
4.1 large tablespoon of Butter
5.1 large tablespoon Sugar (add more if it’s to bitter)
6.Cocoa powder to coat the truffles
In a double boiler warm up cream and add the chocolate, stir until it’s all melted nicely together. Add the butter – this gives a it a nice glossy look. Add sugar to taste.
Then came the moment of hesitation – I had no idea how much blue cheese to put in… then I remembered the cheese on my chocolate cracker was slightly less than 1:1 and the chocolate bar was 100g so I went for 80g blue cheese. I really think this ratio is a cracking good one.
Stir till everything has melted, then pour into a container and put it in the fridge freezer to firm up. Don’t put a lid on it or the steam will condense and run into your ganache, unless you want liquid in there.
In a perfect world I would have used a melon-baller but alas wars still rage and most of the music on the radio sucks – in other words: I didn’t have one to use.
After I superbly spooned out the thick ganache and sprinkled them with cocoa, I deftly rolled them into balls.
Place them back in the freezer to firm up some more in their new shape and TADA! Blue cheese and Lindt chocolate truffles – impressively good.
© Luke Bresler – The Curious Gastronomer