Blue cheese

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Preparation info

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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

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  • 140 ml double cream
  • 50 g blue cheese, crumbled or chopped (these are best made with a strong blue like Stilton, Roquefort or Picos de Europa)
  • 150 g 70% chocolate, roughly chopped or grated
  • ¼ cup cocoa powder


Bring the cream almost to the boil in a small pan then add the cheese and stir it until it melts into the cream. Add the chocolate and stir to combine. Leave to cool, then place in the fridge to firm up. Roll into balls using your hands. Place on a baking tray lined with plastic wrap and put back in the fridge to firm up slightly. Take from the fridge and roll in the cocoa, then, using a fork, also dipped into the cocoa, press it down to flatten the chocolates slightly. Put back in the fridge and leave to harden. Eat within five days.