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  • Pine River

Port Wine Cheese Truffles


  • 8 ounces bittersweet chocolate, coarsely chopped

  • 3 tablespoons sweetened condensed milk

  • 1 tablespoon unsalted butter

  • 1/2 cup Pine River Port Wine Cold Pack cheese, softened

  • 1/2 cup confectioners’ sugar

  • 1/2 cup baking cocoa

  • 1 cup (6 ounces) dark or bittersweet chocolate chips

  • 1 teaspoon shortening

  • Decorations: melted white chocolate, sanding sugar, red sugar sprinkles, chopped crystalized ginger and finely chopped pistachios, optional


  • Melt chocolate in a double boiler or metal bowl over simmering water until smooth, stirring frequently. Remove from the heat. Keep chocolate warm over water.

  • Meanwhile, whisk condensed milk and butter in a small saucepan over medium-low heat until butter is melted. Add butter mixture to chocolate; stir until blended. Stir in port wine cheese until smooth, placing mixture over simmering water if necessary. Cool slightly.

  • Cover and refrigerate for 3 hours or overnight until firm.

  • Shape chocolate mixture into 1-inch balls; place on waxed paper-lined baking sheets. (If mixture is stiff, let stand at room temperature until slightly softened.)

  • Place confectioners’ sugar and cocoa into separate bowls. Roll half of the truffles in confectioners’ sugar and cocoa. Return to prepared pans.

  • Melt dark chocolate and shortening in a microwave-safe bowl on high in 20-second intervals, stirring until smooth. Dip the remaining truffles in chocolate mixture; let any excess chocolate drip off. Return to prepared pans.

  • Decorate with white chocolate, sanding sugar, red sugar, crystalized ginger and pistachios if desired. Let stand until set.

  • Store truffles in an airtight container in the refrigerator. Let stand before serving to soften.

Recipe and photos courtesy of Dairy Farmers of Wisconsin. Visit:

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