Chocolate Truffles are super easy to make and so rewarding to eat. When making them, I found myself eating the chocolate by the spoonful instead of actually shaping them.
I really like the idea of a wine and cheese dessert plate. A sort of sampler plate with blue cheese crackers, red wine truffles, goat cheese and fig cookies…. You get the idea.
When doing some research for a goat cheese cookie, I stumbled upon a recipe for goat cheese truffles. Well it sounded good to me. With a little adaptation the results turned out so well, that I followed up the goat cheese truffle with a red wine truffle and an orange truffle.
Enjoy these chocolate truffles with a glass of bold red wine and some fruit. These quantities will yield a little more than a dozen truffles if you don’t eat too much of it. Just to be safe you might want to make a double batch.
Chocolate and Goat Cheese Truffles
- 4 oz soft goat cheese
- 1/2c bittersweet chocolate
- 1/4tsp lemon extract
- 2T powdered sugar
Soften and whip the goat cheese. Beat in the sugar and extract.
Melt the chocolate slowly in the microwave or double boiler. Add the chocolate to the goat cheese and stir until smooth.
Let cool until firm enough to scoop into balls. Make perfect scoops with a melon baller and roll them in coco powder. If you don’t have fancy tools like a lunch room lady melon baller then use spoons to shape chocolate into a fancy word, ‘cannelle.’
To form a cannelle, use 2 small spoons. Grab a spoonful of chocolate with 1 spoon and place other spoon on top. Work the chocolate back and forth until a tiny football shape is formed.
I made cannelles and then cut each one in half making bite sized pieces.
Nancy Warner 