Gorgonzola & Candied Walnut Truffles
The idea for this recipe came for me a while ago while I was eating Gorgonzola straight out of the fridge (as you do). I was crumbling pieces of Gorgonzola off the block and tried it with all different things from the fridge. Some grapes, a slice of apple and finally a sugar coated almond. All of them were just delicious. It’s no secret that Gorgonzola (and any blue cheese) goes really with sweet flavours and this got me thinking.
With Festive season entertaining and cooking coming up, many people are looking for easy ideas to impress friends and family (and mother-in-laws) and often, you are not cooking a full meal for your guests. I love inviting guests for drinks and snacks but there’s only so much you can do with the old favourite canapes. These truffles are unique and drop-dead-delicious. They make a perfect addition to any cheese board and I like to serve them with crisp Melba toast and some fresh grapes. Plus, your guests will think you’re a domestic god/goddess and these will impress their socks off!
- 100g Walnuts
- ½ cup maple syrup
- 300g Gorgonzola (room temperature)
- 100g Mascarpone (room temperature)
- Walnuts, ground to a powder (for rolling the truffles in)
- To candy the walnuts, simply fry them in a hot pan for 30 seconds before pouring the maple syrup on top. Allow to caramelise for 1 minutes before turning them out onto a piece of baking paper. Allow to cool completely.
- Mix together the Gorgonzola & Mascarpone to a smooth mixture and take spoonfuls of the mixture, place a walnut inside and form the mixture into a ball.
- Roll the truffle in the ground walnuts and refrigerate until ready to serve.