A bold and successful pairing between white chocolate and gorgonzola! These truffles are served with an elegant green tomato jam.
Stir the gorgonzola in a bowl, mixing with a spoon to create 4 balls, using your hands. When still soft, roll in the hazelnut crumbs, making sure they attach well. Pierce the balls with skewers, place them in a tall glass, with the balls towards the top and place in refrigerator for 1 hour.
Then melt the white chocolate in the microwave or using a double boiler. Take the balls from the refrigerator and use the skewers to cover with white chocolate. Place in glasses making sure they don't touch each other and place in refrigerator for at least 15 minutes.
For the jam, combine the tomatoes, sugar, vinegar, oil and thyme in a pan and cook over medium heat for about 15 minutes. Let cool. Serve with the jam, which acts as a base for the truffles.