Parmesan Chocolate Masacapone Truffles
A creamy chocolaty truffle with an unexpected ingredient - parmesan!
- 6. oz 75 percent chocolate chopped
- 8 oz. mascarpone cheese softened
- 1 tablespoon parmesan
- ½ cup cocoa powder
Heat chocolate in microwave in 30 second intervals, until smooth and melted.
In a square baking pan, combine chocolate and mascarpone. Mix together until combined. Fold in parmesan.
Cover with plastic wrap, and refrigerate for 1 - 2 hours.
With a spoon, scrap a tablespoon of the mixture free from pan, and roll truffles with the palm of your hand. Dust with cocoa powder.
Store in fridge.