Double-stuffed Truffle Whipped Brie & Red Burgundy

It's silky smooth, TRUFFLE whipped Brie, stuffed back into the rind, then paired to perfection with an iconic red wine. This one is hard to beat.

I think I might be a genius. I know we all love whipped Brie (I mean - how could we not with that luscious buttery texture), but the one downfall is that you lose all the flavour from that delicious rind! It always hurts my heart to cut it off, even though I know the end result will be delish. But do not fret my lovely dip lovers, I found the perfect solution: Double-stuffed whipped Brie. Like a double-stuffed potato, but with Brie! I KNOW RIGHT.

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But… how?

It’s really so simple, and I’m shocked that no one else is doing it. Not only does this make it so you can actually enjoy the rind, but it also makes for a gorgeous presentation!

Instead of cutting or shaving off the entire rind, just scoop out the insides while leaving the rind intact! Here are a few things I learned along the way to ensure it goes smoothly:

1. Make sure you have a big ol’ wheel of Brie.
   Those thin ones might work, but you won’t get very much cheese out of it. I find the large 550-600g wheels are the best, like the Double Creme Brie Normandie or Kirkland Signature Double Creme Brie from Costco, or the Our Finest Triple Creme Brie from Walmart. I’ve had success with both double and triple creme Brie, so either work! Obviously the easiest would be super high quality, extremely creamy Brie, but you really shouldn’t need to whip that stuff. Just leave it as is since it’s already perfectly buttery and creamy! :)

2. Start by cutting off the top layer of the rind.
   The top is the side that’s a bit bumpier (see photos below). You can technically remove either side and it’ll work just fine, but it sits a bit nicer on the flat side.

   

   1. Top of the wheel (you can see it's a bit bumpier), 2. Bottom of the wheel, 3. A visual of how much I cut off.

3. Cut a circle along the edge of the rind.
   After you cut off that top layer - and eat it of course - use a small knife to cut around the edge of the wheel without cutting through the bottom. Aim to leave about 1/2 cm or 1/4 inch of Brie along the outsides (see photo below for reference) and at least 1 cm along the bottom. If you cut right next to the rind, it’ll be a bit too thin to hold it’s shape and will most likely tear at some point in the process.

4. Scrape out that cheese.
   Once there’s a nice cut line along the edge, use a spoon to scoop out the insides, scraping very gently along the sides and base once you get there. The rind might tear a bit, but you can fix this by pressing it back together with your thumb and index finger. It might not be perfect, but what is! Right?

   

   1. Cutting along the edge of the rind, 2. Scraping out the cheese with a spoon, 3. Hollowed out rind.

5. Scoop that Brie back into the rind.
   The final step is as easy as can be. Once you’re done whipping the Brie (see below), just scoop it back into the rind, et voila!

   

   1. Whipped Brie, 2. Scooping the whipped Brie back into the rind, 3. Final product!

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The PERFECT Truffle Whipped Brie

Now that we know how to master the “double-stuffed” part, here’s how to master the “truffle whipped Brie” part. All you really need are 4 things: