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Say It With Cheese
These cheese truffles are for the person who parks themselves next to the cheese board. Four varieties with sweet and savory fillings and coatings, tucked into little fabric truffle cups and ready for cocktail hour. Set out a platter with crackers before dinner and let everyone choose, or box up an assortment to bring as a gift. There is something very fun about choosing from a box of cheese.
Table of Contents
Meet the Assortment
Four Cheese Truffle Flavors
Part of the fun of an assorted box is deciding which one to try first. Here’s what’s inside each of these cheese truffles.
Fig & Pistachio Brie: Brie and cream cheese wrapped around fig jam mixed with crushed pistachios, then rolled in more pistachios. Think of the brie, jam, and nuts you would pile onto a cracker, all in one bite. Crush the pistachios finely enough to coat the outside evenly, with a little texture left.
Honey & Parmesan Brie: A creamed honey center inside the brie mixture, finished with shredded parmesan. This is the sweet and salty one. If you haven’t bought creamed honey before, it’s thick and spreadable, with no cream added. That thicker consistency makes it easier to enclose in the cheese.
Spicy Raspberry Goat Cheese: Goat cheese and cream cheese filled with raspberry jam mixed with adobo sauce or salsa macha. The coating is crushed freeze-dried raspberries, so there’s raspberry inside and out. Look for freeze-dried berries specifically, which crush into crumbs. Taste your spicy jam before filling, since the heat will vary with the sauce.
Boursin & Chive: Boursin and chopped chives are whipped into the goat cheese and cream cheese mixture, then each truffle gets an edible flower. There’s no jam or honey in this one. If you prefer your cheese without anything sweet, this is where to start.
You’ll Be Their Favorite
An Edible Gift
Showing up with a box of these cheese truffles will automatically make you the favorite guest. Tuck each truffle into a white mini cupcake liner, nestle it inside one of these fabric truffle cups, and arrange the assortment in these gift boxes. Between the pistachios, raspberry coating, and little edible flowers, they look like something you picked out at a fancy shop. Add a note with the flavors so your host knows what’s inside, and keep the box refrigerated until you’re ready to head over.
Tips and Tricks
How to Prep and Whip the Brie
Trim it cold. Weigh the brie before removing the rind, then use a sharp knife to trim the top, bottom, and sides straight from the refrigerator. Cold brie is much easier to handle. Take off thin slices so you keep as much cheese as possible.
Let it soften. Cut the trimmed brie and cream cheese into small chunks and leave them at room temperature for about 30–60 minutes, depending on how warm your kitchen is. Both should give easily when pressed. No need for perfect cubes.
Whip until smooth. Beat the softened cheeses together, stopping to scrape the sides and bottom of the bowl. If you still have firm little pieces of brie, let the mixture soften a little longer before continuing. Chill the portions as directed before filling and shaping.
Use a cup to fill the piping bags. Stand a bag in a tall cup and fold the top over the rim. Spoon in the honey or jam filling, then lift out the bag, unfold the cuff, and twist the top closed. Snip the opening wide enough for any pistachio pieces to pass through.
How to Serve
Set these out with crackers, thin slices of baguette, and a few small cheese knives. Guests can eat a truffle on its own or spread it onto bread, filling and all. Allow about two per person before dinner, or four if everyone wants to try each flavor.
For a holiday dinner, start with a Blue Cheese Dirty Martini and a platter of truffles while everyone settles in. Follow with Peppercorn-Braised Short Ribs, Potato Purée, and Arugula Fennel Salad. Finish with Profiteroles with Chocolate Sauce.
Taking them to someone else’s dinner? Check out my Edible Gift section for the packaging info.
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Frequently Asked Questions
Put it back in the refrigerator until it holds its shape. If it starts sticking and flattening as you work, chill the remaining portions before continuing.
Use a little less filling and leave enough cheese around the edges to pinch closed. Seal the opening before rolling it between your hands.
Creamed honey is easier to work with because it stays in place. Regular honey is runnier, so use a small amount and keep the cheese portions chilled while filling.
No, a small spoon works too. You can also use a small zip-top bag with a corner snipped off. Make the opening large enough for the pistachio pieces in the fig filling.
You can eat them as they are or spread them onto crackers or thin baguette slices. Set out a few small cheese knives so guests can get some of the filling with each bite.
Each truffle sits in a white paper liner inside an individual holder, then the assortment goes into a gift box. You’ll find the packaging links in An Edible Gift.
Equipment
- Mixing bowls
- spatula
- Small scoop or spoon
- Tray
- plastic wrap
- Piping bags or small spoons
- shallow dishes
Ingredients
Fig Pistachio Brie Truffles
- 6 oz brie, rind removed
- 2 oz cream cheese, softened
- ¼ cup fig jam
- ⅓ cup pistachios, finely crushed, divided
Honey Parmesan Brie Truffles
- 6 oz brie, rind removed
- 2 oz cream cheese, softened
- creamed honey, to taste
- ⅓ cup shredded parmesan
Spicy Raspberry Goat Cheese Truffles
- 3 oz goat cheese, softened
- 3 oz cream cheese, softened
- ⅓ cup raspberry jam
- 1 tbsp chipotle in adobo, finely chopped, or salsa macha
- freeze-dried raspberries, crushed, to taste
Boursin Chive Truffles
- 3 oz goat cheese, softened
- 3 oz cream cheese, softened
- 4 oz boursin cheese, softened
- 2 tbsp chives, finely chopped
- edible flowers, for garnish
Instructions
Fig Pistachio Brie Truffles:
- Whip the brie and cream cheese until smooth. Divide into 8–9 portions and place on a tray. Cover with plastic wrap and freeze for 15 minutes.
- Mix the fig jam with 1–2 tbsp of the crushed pistachios. Make a well in the center of each cheese portion. Pipe or spoon a small amount of the fig mixture into each well. Enclose the filling and roll into balls. Refrigerate for 15 minutes, then roll in the remaining pistachios.
Honey Parmesan Brie Truffles:
- Whip the brie and cream cheese until smooth. Divide into 8–9 portions and place on a tray. Cover with plastic wrap and freeze for 15 minutes.
- Make a well in the center of each cheese portion. Pipe a small amount of creamed honey into each well. Enclose the filling and roll into balls. Refrigerate for 15 minutes, then roll in the shredded parmesan.
Spicy Raspberry Goat Cheese Truffles:
- Whip the goat cheese and cream cheese until smooth. Divide into 8 portions and place on a tray. Cover with plastic wrap and freeze for 15–20 minutes.
- Mix the raspberry jam with the chipotle in adobo or salsa macha. Make a well in the center of each cheese portion. Pipe or spoon a small amount of the spicy jam into each well. Enclose the filling and roll into balls. Refrigerate for 15 minutes, then roll in the crushed freeze-dried raspberries.
Boursin Chive Truffles:
- Whip the goat cheese and cream cheese until smooth. Add the Boursin and chives and whip until combined. Divide into 8 portions and place on a tray. Cover with plastic wrap and freeze for 15–20 minutes.
- Roll the portions into balls and refrigerate for 15 minutes. Garnish each truffle with an edible flower.
Kitchen Cam
Nutrition information is automatically calculated, so should only be used as an approximation.
