Now that that’s out of the way, a story:
Once upon a time, many (four?) years ago, my gay other half and I went to a fabulous dinner at York Street that I knew would leave me fat, happy, and at a loss of words. What I was not expecting, however, was the dessert: Bleu Balls. What???Tiny chocolate truffles filled with bleu cheese. First, Jason and I giggled uncontrollably, though that could have been due more in part to the amount of wine we had consumed. Second, I refused to eat them. Say what you will, but I was not so keen on putting (a) smelly moldy cheese, and (b) something called “bleu balls,” into my mouth. (*giggle*)
Flash forward a year: Jason and I are at York Street once again. I’ve had a significant amount of wine. And Sharon once again serves Bleu Balls. By this point, I’ve experienced the many joys of “smelly moldy cheese”: Roquefort, Gorgonzola, Cambozola, Stilton, Camembert, etc., and I was decidedly a fan. So I put on my big girl pants, took another swig of wine, and hurriedly took a bite of a bleu ball.
Holy. Eff. It was magical! My only regret is that I gave Jason my second ball because I figured I wouldn’t like it. Wrong!
After a few years of regaling other foodies with my tales of eating Bleu Balls (*giggle*), I decided this past December to try my hand at making them myself. I found a really easy recipe and set to work…
A few things to know:
- It’s okay to use a less expensive cheese, but be sure that it’s not some sort of cheap-o prepackaged one. Be at least a little discerning.
- Same goes with the chocolate. I used Ghiradelli mainly because it was significantly cheaper than Scharffen Berger, and it tasted just fine.
- Temper your chocolate! I can’t stress this enough. Don’t know how? I used this method.
- Allow time for the cheese to come to room temperature.
- Likewise, allow time for the mixture to chill before rolling into balls. I kept half in the freezer while rolling/dipping the other half. Way easier.
- You are going to make a mess. I repeat: you are going to make a mess.My kitchen, clothes, and quite possibly cat, were all covered in chocolate.
- After the finished product has chilled enough, roll the truffles in cocoa powder. They’re prettier, and tastier.
I took the truffles into the office, where they were met with skepticism at first, though the slanty-eyed reactions quickly gave way to yums, smiles, and yes, even moans.
And now, for your viewing pleasure, pictures: