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Brunost and white chocolate is the perfect flavour combination. Chopped peanuts add a salty kick.
Recipe makes 24 cubes
Chop up the chocolate and cut the brunost into small cubes. Heat the cream to just below boiling point. Add the chocolate and brown cheese to the cream, and heat gently until melted, stirring continuously. Do not allow the mixture to boil.
TIP: Stir in 1 tbsp cognac if you would like your truffles to have a more grown-up flavour.
Use a stick blender to ensure the mixture is completely smooth and then pour into a small tin (approx. 20 x 25 cm) and leave to set overnight.
Coarsely chop the peanuts. Use a melon baller or a spoon to scoop the truffles and then roll between your hands for a neat shape. Finish by rolling the truffles in the chopped nuts. Keep cool.
TIP: These truffles make a great Christmas gift, so why not double the original quantities? You can use your favourite brunost.