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) chèvre cheese Add to list
- 2 tablespoons powdered 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 chocolate in a metal bowl set over a pan of barely simmering water, stirring until smooth. Remove the bowl from the pan and let chocolate cool slightly.
In a separate bowl, whisk together cheese, sugar, vanilla and lemon extract until the mixture is light and fluffy. Whisk in 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 in cocoa powder. Chill 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