Mix together the cream cheese, gorgonzola, heavy cream and lemon juice. Carefully stir in the chopped chervil. You want a consistency that can be piped and will hold it’s shape in your endive leaves. As cream cheeses can vary, I would suggest that if you find your mixture to be too stiff, add a touch more cream. Keep covered in the fridge until you are ready to use.
Separate the leaves in your endive lettuce carefully, wash and dry. Try to use the smallest endives you can find so the leaves are “bite-size” for guests. I like to pipe the mixture onto the leaves using a star-tipped nozzle. You can also just dollop some cheese mixture onto each leaf using a small spoon. Top each with a chervil leaf. Serve immediately.
This is the kind of recipe that you can play around with. Switch up the gorgonzola for roquefort if you prefer, switch out the chervil and replace with chives. If you like a bit of spice, add a dash of cayenne to the mix. Have fun with it!