Parmesan Truffles Recipe
Parmesan Truffles Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
These individual Parmesan cheese balls start with a base of whipping cream and garlic. Rolling them in minced parsley lends a festive holiday color. —Melissa Zawaduk, St. Albert, Alberta
MAKES:
36 servings
TOTAL TIME:
Prep: 35 min. + chilling
MAKES:
36 servings
TOTAL TIME:
Prep: 35 min. + chilling

Ingredients

  • 3/4 cup heavy whipping cream
  • 2 garlic cloves, minced
  • 2 cups grated Parmesan cheese
  • Additional grated Parmesan cheese and/or minced fresh parsley
  • Assorted crackers

Directions

In a large saucepan, bring cream and garlic just to a boil, stirring occasionally. Reduce heat to low; stir in cheese, 1/2 cup at a time, until smooth.
Transfer to a bowl; cool to room temperature, stirring occasionally. Refrigerate for at least 2 hours or until firm. Shape into 3/4-in. balls; roll in additional cheese and/or parsley. Serve with crackers. Yield: 3 dozen.
Originally published as Parmesan Truffles in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p42

Nutritional Facts

1 truffle (calculated without crackers and additional cheese): 37 calories, 3g fat (2g saturated fat), 11mg cholesterol, 70mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 2g protein.

  • 3/4 cup heavy whipping cream
  • 2 garlic cloves, minced
  • 2 cups grated Parmesan cheese
  • Additional grated Parmesan cheese and/or minced fresh parsley
  • Assorted crackers
  1. In a large saucepan, bring cream and garlic just to a boil, stirring occasionally. Reduce heat to low; stir in cheese, 1/2 cup at a time, until smooth.
  2. Transfer to a bowl; cool to room temperature, stirring occasionally. Refrigerate for at least 2 hours or until firm. Shape into 3/4-in. balls; roll in additional cheese and/or parsley. Serve with crackers. Yield: 3 dozen.
Originally published as Parmesan Truffles in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p42

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