Roquefort, walnut and butter truffles

Ingredients

for 7 servings

• Roquefort90 g (3.2 oz)
• Cream cheese (Philadelphia style)110 g (3.9 oz)
• Softened butter20 g (0.7 oz)
• Walnuts40 g (1.4 oz)

Directions

1. Roughly crush the walnuts with a knife and set about half aside for the coating.
2. In a bowl, mash the roquefort with a fork together with the cream cheese and the soft butter until you have an even paste.
3. Stir half the crushed walnuts into the paste and season with pepper (the roquefort is already salty, so do not add salt).
4. Shape 12 balls of equal size by rolling them between your palms, then roll them in the remaining crushed walnuts to coat them.
5. Chill for at least 1 hour so they firm up before serving.