Chocolate & Goat Cheese Truffles
Prep Time
Makes
Cooking Mode
6 oz bittersweet dark chocolate (at least 70% cacao), finely chopped
¼ cup unsalted butter
3 oz goat cheese, room temperature
¼ cup icing sugar
2 tbsp seedless raspberry jam
1 tsp instant espresso powder
1 cup finely chopped unsalted pistachios
6 oz bittersweet dark chocolate (at least 70% cacao), finely chopped
¼ cup unsalted butter
3 oz goat cheese, room temperature
¼ cup icing sugar
2 tbsp seedless raspberry jam
1 tsp instant espresso powder
1 cup finely chopped unsalted pistachios
Directions
1Melt chocolate with butter in top of double-boiler. Cool to room temperature. Meanwhile, beat goat cheese with icing sugar, jam and espresso powder until light and fluffy. Mix in melted chocolate mixture. Chill 2 hr. or until firm.
2Roll heaping teaspoons of goat cheese mixture into balls. Then roll in pistachios to coat. Place truffles on baking sheet. Chill 1 hr., or until firm, before serving. Store refrigerated in airtight container 3 to 5 days.
Tips
1
Instead of nut coating, roll in cocoa powder or dip in melted chocolate.
Disclaimer
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Personal Note
Personal Note
