Cheese Truffles

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Prep Time20

Course: Snack

Cuisine: English

Keyword: Chives, dried cranberries, extra mature cheddar cheese, garlic powder, parmesan cheese, parsley, soft cheese, worcestershire sauce

Servings: balls

Calories: 124kcal

Author: Chief Cook and Bottle Washer

250 g Soft Cheese we used lactose free Philadelphia cheese
150 g Cheddar Cheese or any other hard cheese - we used lactose free Cheddar ch
½ tsp Garlic Powder it really does make a difference but leave out if you don't like it
½ tsp Worcestershire Sauce or Henderson's Relish if you prefer
Salt and Pepper to season
1 bunch Parsley finely chopped
1 bunch Chives finely chopped
80 g Dried Cranberries finely chopped
25 g Parmesan Cheese finely grated

Put the soft cheese, hard cheese, garlic powder and Worcestershire sauce into a bowl and mix well. Add salt and pepper to season to your taste, mix well and then put the bowl into the fridge whilst you prepare your coatings
Mix the finely chopped parsley and chives together (or any other fresh herbs of your choice) and put in a bowl. Put the chopped cranberries into another bowl and the parmesan cheese into another. This just makes coating your truffles easier.
Take the truffle mix out of the fridge and take a tablespoon at a time of the mixture and roll into a ball (about the size of a golf ball) and then drop it into the bowl with the coating of your choice. Keep going until you have run out of mixture ... probably at about 15 balls. Pop your truffles back into the fridge to harden up slightly and then get them out about an hour before you intend to serve them. Enjoy them as an alternative canapé or just as a snack!