Chocolate Covered Cheese with Black Sea Salt Recipe

From Dorothy McNett's Recipe Book.

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Chocolate Covered Cheese with Black Sea Salt

From Dorothy McNett's recipes at I created this for a special cooking class. It was a big hit although some class members were a bit hesitant to bite into the first one! It is nice served as an appetizer with a buttery chardonnay or a red blend wine. Also great with cabernet or port for the after-dessert course! This recipe has been featured in my television shows.

1/2 pound dark chocolate, good quality 70-80% or more
1/2 pound medium to extra aged cheddar or Monterey Jack
black sea salt crystals

Cut the cheese into about 1/2 inch cubes or pieces. Place the chocolate pieces in a glass measuring cup and microwave on high for 45 seconds to 1 minute to melt. Stir to completely finish melting. Place a piece of the cheese on a teaspoon and dip it into the chocolate to cover the cheese completely and then place on a waxed paper or parchment sheet. Sprinkle with a few grains of black sea salt crystals before the chocolate hardens. Arrange on a beautiful platter and serve either as a dessert with port or as an appetizer as part of a cheese platter.

Recipe created 2008-12-15.

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