Dark Chocolate Camembert Truffles

Challenge extended? Challenge accepted!

As my favourite HIMYM character would say. I've mentioned my (cheese) slutty ways before haven't I? So when Fairview announced a competition for food bloggers' to create an original recipe using their Camembert cheese I was there like a bear.*

And the best part? I didn't even have to pretend to like their product! I have spent many lazy Saturdays gorging myself on their cheese at their estate where you can order a whole platter of cheese (a platter people!) for yourself. Clearly we speak the same language. Our goals are aligned. You could say I have found my soulmate in their cheese. And what a coincidence that a particular favourite of mine is one of their camemberts. The stinky goat's cheese one** in particular.

I'm not gonna lie. It's uber stinky.  A stinkfest* if you will. But man, when you slide a piece of that velvety soft cheese in your mouth your poor abused nose will be the last thing on your mind. This is cheese perfection. And I know I have been overly dramatic in the past (okay especially when it comes to cheese), but this really is something you have to experience for yourself. It can't be explained.

So. The question was what to pair my stinky cheese with? I wanted to create something out of the ordinary, innovative if you will. Of course, innovative means squat if the food tastes like cat litter.*** Chocolate and cheese is a daring combo I admit, especially when it's stinky goats' cheese, but boy does it work! Remember that velvety soft cheese experience? Well, add cream to that and you can imagine how super creamy and velvety the end result would be. Add even more buttery, creamy goodness in the form of Lindt chocolate to that and you're approaching nirvana there.

Right, so texture-wise, you're clearly sold. "B-b-but", I hear you whimper, "what does it taste like?" Well it's deliciously chocolaty for one, and for two it's got that great sweet-savoury action going on. Hands up who enjoys a Hawaiian pizza? Watermelon & Feta Salad? Fleur de sel in your chocolate? 'Nuff said. Take a bow little truffles, take a bow. Because you are the next culinary revolution. True story.

--> Remember to head on over to Fairview to vote for your favourite recipe! I.e #12. :-)

*And on a sidenote - I have got to stop using lame phrases 

** Roydon

*** Assumption. I have not *actually* consumed my cat's litter. That would be nasty.

Chocolate Camembert Truffles

Makes 20 - 25

1/2 cup cream

60g Fairview Roydon Camembert, rind removed

30g Fairview Ripe 'n Ready Camembert, rind removed

200g dark chocolate

grated rind of 1 orange

1/2 tsp orange essence

mixture of cocoa powder & icing sugar to roll truffles in

1. Heat cream in a saucepan until boiling. Add camembert, stirring until it has dissolved, then remove from the heat. If some small pieces don't dissolve completely, don't worry, it just adds to the savoury-sweet charm of these truffles.

2. Break the chocolate into pieces and add to the cream and camembert mixture. Stir until fully dissolved, then add the orange rind and orange essence. Stir through, then cover and place in the refrigerator for a few hours (or even overnight) to stiffen.
3. Sift cocoa powder and icing sugar together. Using a heaped teaspoon of the chocolate ganache, roll it into a little ball and dust with the cocoa powder. Repeat with the rest of the chocolate ganache. Return to the fridge to firm up before serving. Will keep in the fridge for a few days.

Note: If the strong taste of Roydon is not quite your style (hey we're equal opportunity cheese addicts here), feel free to substitute with the regular camembert for a deliciously creamy and mild truffle.

Full disclosure: I did not receive any free merchandise from Fairview for this promotion (or for any other purpose).