I’ve heard it said that 9 out of 10 people love chocolate & the 10th person is lying. Have you ever met someone who doesn’t like chocolate ??
I made homemade goat cheese a few days ago….totally inspiring experience. Never thought it was something some simple AND it was awesome. It doesn’t last too long though and I didn’t want it to spoil….so I added my favorite thing…..Chocolate.
I usually melt chocolate while I am cooking something else. My stovetop gets slightly warm when the oven is on, so I put the chocolate in a bowl, either glass or metal, and set it on the stove between the burners. In 15 minutes or so, it is melted. You can also do this in the microwave however be careful not to overheat and burn the chocolate. Delicioso !!! Enjoy !!!
CHOCOLATE GOAT CHEESE TRUFFLES adapted from Gourmet | October 1993
6 oz (about 3/4 cup) fresh goat cheese
2 tablespoons confectioners’ sugar
1/2 teaspoon vanilla extract
2-3 tablespoons Chambord or liquer of your choice
1/4 cup unsweetened cocoa powder, sifted, for coating the truffles
In a 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, confectioners’ sugar, vanilla, and liquer 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. If your hands are damp, you can form the truffles easier. 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.