Paul A Young's port and stilton chocolate truffles recipe
- 200 ml (7fl oz) Double cream
- 75 g (2.6oz) Golden caster sugar
- 100 g (3.5oz) Very mature Stilton (I prefer Colston Bassett), roughly chopped
- 350 g (12.3oz) 70% dark chocolate, broken into pieces
- 75 ml (2.6fl oz) Tawny port
- 600 g (21.2oz) 70% dark chocolate - for the Tempering
- 1 cocoa powder for dusting
- Making the truffle base
- Rolling the truffles
- Tempering - The seeding method to create tempered chocolate
- Coating the truffles in tempered chocolate
cream, sugar, chocolate, tawny port, cocoa
Taken from www.lovefood.com/guide/recipes/10663/port-and-stilton-truffles (may not work)