Goat Cheese Truffles
Goat Cheese Truffles
Cook time: 75 minutes
Makes: 12
INGREDIENTS:
- 6oz plain chevre, at room temperature
- 2 tbs cocoa powder
- 3 tbs honey
- ½ tsp vanilla extract
- ¼ tsp almond extract
- ¼ tsp cinnamon powder
- pinch nutmeg powder
- pinch kosher salt
- 12oz bittersweet chocolate
- Maldon salt & crushed pistachios for garnish
PREPARATION:
In a medium bowl, add goat cheese, cocoa powder, honey, vanilla and almond extracts,
cinnamon, and one pinch each of nutmeg powder and kosher salt. Use a fork to blend all of the
ingredients together, mixing until well blended and smooth. Cover with plastic wrap and place in
the fridge for at least 30 minutes, until the goat cheese is well chilled and has hardened, making
it easier to scoop into balls.
Once the truffle mixture has thoroughly chilled, remove from the fridge and use a mini ice cream
scoop to form tablespoon sized portions, quickly rolling each truffle between your palms into a
smooth ball. Transfer to a plate or baking sheet lined with parchment paper and continue until all
of the truffles have been shaped. Transfer, uncovered, to the fridge and allow to chill for at least
30 minutes, until very well chilled.
Approximately 20 minutes before you are ready to finish making your truffles, melt the
bittersweet chocolate using a double boiler method. Fill a small pot with one inch of water and
place on the stovetop. Select a heat safe bowl that will sit on top of the pot, the bottom just
dipping into the opening. You want to be sure that the water does not touch the bottom of the
bowl. Bring the water to a simmer and add the chocolate to the bowl. Melt the chocolate slowly,
stirring frequently, and removing the bowl from the heat when a few small pieces of unmelted
chocolate remain. The residual heat from the melted chocolate will allow the rest to fully melt as
well. Set aside to cool for 5 minutes before rolling your truffles.
Remove the truffles from the fridge right when you are ready to coat them in the chocolate.
Using two small spoons, carefully place one truffle ball in the melted chocolate and use the
spoons to turn it over gently, covering in a layer of the chocolate. Remove and place on a plate
lined with parchment paper. Repeat with the remaining truffles and then sprinkle the top of half
of the truffles with Maldon salt and the other half with crushed pistachios. Return to the fridge for
10 minutes before serving