Goat Cheese ChocolateTruffles
"These are so good I can't make them unless I've promised most of them to someone else. Otherwise I'd eat the whole batch in an embarrassingly short amount of time. They're easy to make and always appreciated as gifts. From Gourmet magazine a while back. I think."
- Ready In:
- 2hrs
- Ingredients:
- 6
- Yields:
-
25 truffles
ingredients
- 6 ounces fine-quality bittersweet chocolate, chopped
- 6 ounces goat cheese (about 3/4 cup)
- 2 tablespoons confectioners' sugar
- 1⁄2 teaspoon vanilla
- 1⁄8 teaspoon lemon extract (optional)
- 1⁄4 cup unsweetened cocoa powder, sifted,for coating the truffles
directions
- Carefully melt chocolate in microwave, stir until smooth and set aside to cool a bit.
- Mix together goat cheese, confectioners' sugar, vanilla extract and lemon extract if using.
- Beat until light and fluffy.
- Add melted chocolate, combine well and chill, covered, for 1 hour or until firm.
- Form heaping teaspoons of the mixture into balls and roll the balls in the cocoa powder.
- Chill on wax paper lined baking sheet 30 minutes or until firm.
- Keep the truffles in an airtight container, chilled, for up to 3 days.
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Reviews
-
I made these for a friend's goat cheese themed dinner party in October, and people still talk about them. And they were really easy. -
I loved them and 3/4 of the others I fed them to at work loved them also. I guess they are a love them or hate them kind of thing!
-
These were decadent. Because they are so rich, little ones are more palatable. The best way to shape them was by rolling in hand, messy but worth it.
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
