Spring is on the horizon for many of us, so if you’re like us and are planning a spring get together with family and friends, you might enjoy this simple 4-step recipe.
This recipe combines fresh goat cheese with dark chocolate to create beautiful little truffles that would make a great snack for a picnic or a fun appetizer at your spring parties. Plop these little delights on a cracker or shorbread for a not too sweet dessert. Our dark chocolate Fat Ass Fudge might be a great substitute for the dark chocolate in this recipe, as it is made with goat’s butter and goat’s milk.
We would like to thank seriouseats.com for sharing this recipe on their website. It’s always fun to try new things ~ especially when they involve chocolate!
- 4 ounces dark chocolate, coarsely chopped
- 4 ounces fresh goat cheese, at room temperature
- 3 tablespoons granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon coarsely crushed black peppercorns
- 3 tablespoons unsweetened cocoa powder
- Coarse sea salt
Place about 2 inches of water in a small saucepan, and place chocolate in a heatproof bowl. Set the bowl over, but not touching, the simmering water to melt the chocolate. Once chocolate is melted, remove bowl from the pot and set aside to cool slightly.
In a medium bowl, whisk together goat cheese, melted chocolate, sugar, vanilla, and peppercorns until fluffy and well incorporated. Cover the mixture in plastic wrap and refrigerate for 1 hour or until firm.
Once firm, portion a heaping teaspoon of the goat cheese mixture into clean hands and roll into a ball. Coat the bottom half of the ball in cocoa powder, place on a cookie sheet, and top with a few flakes of coarse sea salt. Serve slightly chilled.
Truffles will last, in an airtight container, in the refrigerator for up to 3 days.