Goat Cheese Chocolate Truffles
Yield: About 20 truffles
Cheese and chocolate? Actually, it works! Goat cheese lends a very subtle tang, but chocolate is the star of this unusual dessert.
- 6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped Add to list
- 6 ounces (about 3/4 cup) fresh mild goat cheese Add to list
- 2 tablespoons confectioners' sugar Add to list
- 1/2 teaspoon vanilla extract Add to list
- 1/8 teaspoon pure lemon extract Add to list
- 1/4 cup unsweetened cocoa powder, sifted, for coating the truffles Add to list
Melt the chocolate in a metal bowl set over a pan of barely simmering water, stirring until smooth. Remove the bowl from the pan and let the chocolate cool slightly.
In a separate bowl, whisk together the goat cheese, confectioners' sugar, vanilla and lemon extract until the mixture is light and fluffy. Whisk in the chocolate until the mixture is combined well. 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 to 4 days.
Each truffle: 70 cal, 4.5g fat (3.5g sat), 5mg chol, 40mg sodium, 7g carb, 0g fiber, 2g protein
Source: Recipe adapted from Epicurious.com
PCC Sound Consumer, November 2012