Don’t run away at the sound of these truffles – parmesan and chocolate are actually like peanut butter and jelly – made for each other. I was surprised too when I heard of the combination, but think about it. Cheese plates usually have nuts, dried fruit, cheese and dark chocolate.
The saltiness pairs well with the rich complexity of the chocolate. My only advice is to ensure you use the best ingredients you can. No fake parmesan from a shaker can, use a fresh block of parmesan. My supermarket sells nuggets of cheese in a five-dollar bin. Usually, they have a small wedge of parmesan for sale in there. Also, dark chocolate – 75 percent. No less.
These Parmesan Chocolate Mascarpone Truffles are creamy smooth, chocolaty and have an unexpected hit of saltiness. Your valentine will adore them as will you. Because hello! Three ingredients. It doesn’t get any easier than that.
I also made a video so you can see exactly how to make them. Oh! And don’t forget to store these truffles in the fridge. They taste best cold. Enjoy.
If you decide to take a chance on these Parmesan Chocolate Masacapone Truffles, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- 6.oz 75 percent chocolate, chopped
- 8 oz. mascarpone cheese, softened
- 1 tablespoon parmesan
- ½ cup cocoa powder
- Heat chocolate in microwave in 30 second intervals, until smooth and melted.
- In a square baking pan, combine chocolate and mascarpone. Mix together until combined. Fold in parmesan.
- Cover with plastic wrap, and refrigerate for 1 - 2 hours.
- With a spoon, scrap a tablespoon of the mixture free from pan, and roll truffles with the palm of your hand. Dust with cocoa powder.
- Store in fridge.