Melt the chocolate chips in the top of a double boiler over simmering water, stirring until it is smooth and completely melted. Remove chocolate from heat and allow to cool slightly.
Meanwhile lightly whip goat cheese and vanilla until fluffy and light. And chocolate and continue mixing until well combined. Chill mixture, covered, for 1 hour, or until firm.
Form heaping teaspoons of the chilled mixture into balls (1 to 1 1/2 inches in diameter). If the texture is too crumbly, allow it to warm at room temperature for a few minutes until it is workable. Chill balls and roll in cocoa powder to finish. Truffles should be kept chilled in an airtight container.