Blue Cheese Chocolate Truffles

Chop the chocolate if it isn't already in pellet form.

Heat the heavy cream to 85°C, pour it over the chocolate, and let it sit for a few minutes.

Using a whisk or spatula, gently stir in circular motions starting from the center until smooth.

Add the butter and cognac, mixing thoroughly.

Fold in the crumbled blue cheese and mix again.

You can leave it as is or blend with an immersion blender until completely smooth.

Cover with plastic wrap directly touching the surface of the ganache and chill in the refrigerator for 8–12 hours.

After chilling, let the truffle mixture sit at room temperature for a short while.

Roll into balls and coat them in cocoa powder and/or finely chopped nuts.