4 ounces (weight without rind) ripe Camembert, fresh goat's milk cheese, or Stilton or Gorgonzola, at room temperature
1 tablespoon superfine sugar
1 to 2 ounces Scharffen Berger dark chocolate (70 percent cacao), finely chopped
6 ounces Scharffen Berger dark chocolate (70 percent cacao), finely chopped
Cheese will resume fermentation if left at room temperature, so this is one case where the truffles should be refrigerated if kept for more than a day. Place on a sheet or tray and wrap snugly in waxed paper, then plastic wrap, before refrigerating. Allow to warm to room temperature before unwrapping. Do not try Roquefort instead of the Stilton or Gorgonzola; it will be too salty and sharp. Serve the truffles at the end of a meal with a complex red wine like a Banyuls or late-harvest Zinfandel.