Cheese Ball Week continues here on C+C. For today’s ball, I wanted to create one that could pull double duty as an appetizer or in a dessert line up. I started with the fresh, floral Purple Haze chevre from Cypress Grove, laced with lavender and fennel pollen. Instead of the usual cream cheese, I used ricotta as the mixer, and then added a hint of cocoa powder. My “ball” was a late addition to my Friday night dinner menu and didn’t chill as long as it should have, resulting in more of a blob-like appearance. But it still tasted delicious! And went nicely with the champagne we opened for dinner. Should you find yourself with leftovers, it makes a delicious spread for toast, too.
Cocoa-Lavender Cheese Ball
Ingredients:
1 4-ounce package of Cypress Grove Purple Haze
1/3 cup ricotta cheese
1 teaspoon cocoa powder, plus additional tablespoon
Instructions: In a mini food processor or mixing bowl, combine the Purple Haze and ricotta cheeses until smooth. Add 1 teaspoon cocoa powder and mix until combined. Sprinkle 1 tablespoon cocoa powder on small plate. Form the cheese mixture into a bowl and gently roll to coat in the cocoa powder. Wrap in plastic wrap and refrigerate at least 4 hours before serving. Enjoy!
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This sounds so delicious. What a great makeover for the much-maligned holiday cheese ball!
Wow. Was it a sweet cocoa powder, or was this a bone-dry lavender cocoa ball? Pretty cool.
Kirstin (INYIB) ~ Unsweetened cocoa powder. I flirted with the idea of adding a little honey, but was afraid it would be too cloying. I liked it dry, like a nice bitter dark chocolate … with cheese.
Cheese ball week — I love it!
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