Colorful cheese truffles

Ingredients for 1 servings:

• 250 g Camembert(s), mature
• 60 g butter, soft
• 50 g walnuts, chopped
• 80 g walnuts, ground
• 400 g cheese, Limburger
• 60 g butter, soft
• 1 shallot(s)
• 50 g cream cheese with chili peppers
• 40 g sweet paprika powder
• 200 g cheese, Harzer
• 100 g butter, soft
• 1 shallot(s)
• 2 tsp mustard, medium hot
• 50 g herb cream cheese
• 50 g herbs, mixed frozen
• n. B. Salt
• 150 g pumpernickel

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

made from Camembert, Limburger and Harzer cheese

Cut the Camembert into small pieces and knead with the butter and chopped walnuts. This is best done with a fork or your hands. Then form small balls and roll them in the ground walnuts. Chill. Remove the rind from the Limburger and dice the cheese, finely chop the shallot. Knead the Limburger, diced shallots, butter, and paprika cream cheese into a paste, form balls, roll them in the paprika powder, and chill. Finely dice the Harzer cheese and finely chop the shallot. Knead the Harzer cheese, butter, shallot, mustard, herb cream cheese, and herbs into a creamy paste. Add a little salt if desired. Finely crumble the pumpernickel bread. Form small balls from the cheese mixture and roll them in the pumpernickel crumbs. It looks lovely served in paper praline sleeves. If you don’t want to shape the balls, you can also serve the cheese cream as a spread in a bowl or spread it on baguette slices. This recipe yields approximately 35 balls per variety.