Chocolate Goat Cheese Truffles B-S

READY IN: 2hrs
Recipe by Nana Lee

This is from another site and this is what the posters had to say about this recipe: "I know what you are thinking -- Goat Cheese in a truffle?? Trust me, these are sooo good! If you hate goat cheese, I wouldn't suggest them. There is a slight tangy aftertaste, but primarily it is a sweet, chocolatey and tangy flavor that I am addicted to. The consistency is killer." I don't know how many this makes. It all depends on the size of the truffles.

Top Review by Dom C.

Amazing recipe. I had some goat cheese chocolate truffles from a farmers' market in NYC during the holidays, and I've been craving them ever since. I was able to cut the recipe in half with no problems, although I ran out of cocoa powder when covering them and had to add more to the bowl. That's not an unusual issue, though, and I should have let the mixture cool a bit before that step. For these, I used one of my favorite chocolate bars: Divine hazelnut dark chocolate. They taste like Nutella but better, so it was a fantastic choice for these truffles. Will make again and often!

Ingredients Nutrition


  1. In the top of a double boiler, or in a metal bowl set over a pot of simmering water (make sure the water does not touch the bowl), melt the chocolate, stirring until it is smooth.
  2. Set the melted chocolate aside to cool for a few minutes while you prepare the rest of the ingredients.
  3. In a bowl whisk together the goat cheese, sugar, and vanilla until it is light and fluffy.
  4. Whisk in the melted chocolate until it is well combined.
  5. Chill, covered, until it is firm, at least 1 hour.
  6. To form the truffles, take a heaping teaspoon of the chocolate/cheese mixture and lightly roll it into a ball with your hands.
  7. Roll the finished truffles in the sifted cocoa powder, set them onto a baking sheet lined with waxed paper, and chill until they are firm, about 30 minutes.
  8. The truffles can be stored in an airtight container in the refrigerator for up to 3 days.

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