Christmas without posh cheese is like Christmas without Santa Claus. And you can’t get much posher (not to mention tastier) than these easy cheese truffles.
Christmas wouldn’t be Christmas without cheese and crackers for an evening ‘snack’ on Christmas Day at our house. And by ‘snack’ I mean eating about 20 crackers with all sorts of delicious cheeses and chutneys piled on top. I always try to stop eating them after about 10, but I never can.
Just one more. Mmmm. Well, OK then, another won’t hurt – it’s Christmas! Diet starts tomorrow! 😉
So having been tasked with bringing along the cheese board on Christmas Day this year, I decided to experiment with these amazing cheese truffles. I know it’s easy to call all sorts of food amazing, but believe me, these really are. If you’re a fan of cheese, I’m sure you’ll like these. They’re so delicious, and so very easy to make (but of course!).
I mixed together the cheeses and few little extras you need to make these truffles in literally minutes. The biggest job was grating the parmesan, because I bought ready-grated cheddar and it took just seconds to add the garlic powder and paprika.
And of course these are extremely customizable. You could add a different sort of cheese instead of cheddar, or buy flavoured cream cheese so you don’t have to add any extra flavours of your own.
The same goes for what you roll these gorgeous little mini truffles in. I decided on a mixture of cranberries and walnuts, mostly because that’s what I had in the cupboard already, but different kinds of fresh herbs would work well, as would different dried fruits and nuts. I’m thinking chopped apricots and pistachios (mmm, that would be soooo good!), or maybe paprika for a bright dash of red.
You can make the truffles as big or small as you like too, of course. I stuck with about a teaspoon for each truffle, so that there was plenty of nutty and fruity taste in each, but you could make slightly bigger ones if you prefer, or even one huuuuuge one for sharing!
Sticking with a teaspoon for each, though, you end up with about 25 truffles – enough to feed quite a crowd!
Alternatively, you can freeze the truffles in batches for several occasions. I’d recommend freezing the cheese mixture and then rolling in your coatings on the day you want to eat the truffles, just to keep everything nice and fresh. I have actually frozen a few with the coatings on, however, so I’ll let you know how they turned out when we defrost and eat!
So if you’re Christmas-crackers-crazy-at-Christmas too, I really hope you give this idea a go this year. I just hope you have a bit more self-control with them than I do! (but then again, it’s Christmas – maybe just enjoy!)
cranberry and walnut cheese truffles
for the cheese truffle mixture
- 7 ounces cream cheese
- 1/2 cup parmesan cheese grated
- 1/2 cup cheddar cheese grated (or other tasty grated cheese)
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
for the coatings
- 1/2 cup dried cranberries chopped finely (I do this in a mini food processor)
- 1/2 cup walnuts chopped finely (also done in a mini food processor) (alternatives: chopped apricots or other dried fruit, pistachios, paprika, fresh chopped herbs)
Mix together the cream cheese, grated cheeses, garlic powder and paprika in a bowl, then cover and chill for at least 30 minutes (overnight is perfect).
Combine your chosen toppings on a plate.
Roll teaspoons of cheese mixture into truffle shapes, then roll them in your plate of toppings. Place on a plate or on baking paper, and chill until ready to eat.
You can store the finished truffles in the fridge (in an airtight container) for up to 3 days. Alternatively, freeze any mixture you don’t want to use immediately, then defrost and roll and coat when needed.
Delicious served with crackers, chutneys and fruit!