Port and Stilton Truffles Recipe
The rich flavours of Port and Stilton are combined in a chocolate truffle in this playful recipe from top chocolatier Paul A. Young
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Cooking tools:
- Saucepan
- Stove
- Mixing bowl
- Measuring spoon
- Parchment paper
- Refrigerator
Ingredients
- 100g of Stilton, very mature, roughly chopped
- 200ml of water
- 200ml of double cream
- 75g of golden caster sugar
- 500g of 70% dark chocolate, broken into pieces
- 75ml of tawny port
- cocoa powder
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