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.
This post contains affiliate links. If you click on or make purchases through these links, I may earn a small commission. Thank you in advance for your support!
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:
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 extremely creamy Brie (or Brie-like cheese) like Brillat Savarin or Chateau de Bourgogne (both SO GOOD), but you really shouldn’t need to whip that stuff. Just leave it as is since it’s already perfectly buttery and creamy!
