Wednesday, October 10, 2007

Goat Cheese Chocolate Truffles

Ok, you're gonna love this story. Inspired by the recipe below, I melted approx 3 oz semi-sweet chocolate in the microwave for 1 minute (stirring at 30 seconds). I then mixed it w/2 oz fresh goat cheese that had recently been gifted to me by dear, thoughtful friends. I squeezed barely a drop or two of fresh lemon juice and mixed it all together with a spoon.

I proceeded to use a small scoop to make the truffles. Rolled them in cocoa powder and stuck them in the freezer while I ran to the gym. Yes, you read that right.....they set up and were ready and waiting for me after a hard workout :)

I'm sure the actual recipe below is even better, but these tonite were pretty darn tasty!

Goat Cheese Chocolate Truffles

Gourmet October 1993
Makes about 25 truffles.

6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
6 ounces (about 3/4 cup) fresh goat cheese
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla
1/8 teaspoon pure lemon extract
1/4 cup unsweetened cocoa powder, sifted, for coating the truffles

In a metal bowl set over a pan of barely simmering water melt the chocolate, stirring until it is smooth, remove the bowl from the pan, and let the chocolate cool slightly. In a bowl whisk together the goat cheese, the confectioners' sugar, the vanilla, and the lemon extract until the mixture is light and fluffy, whisk in the chocolate until the mixture is combined well, and chill the mixture, covered, for 1 hour, or until it is firm. Form heaping teaspoons of the mixture into balls and roll the balls in the cocoa powder. Chill the truffles on a baking sheet lined with waxed paper for 30 minutes, or until they are firm. The truffles keep in an airtight container, chilled, for 3 days.

1 comment:

s.j.simon said...

lol. did you know that chocolate was banned in switzerland for many years. read this