Cypress Grove Chevre Chocolate Truffles
Yields about two dozen truffles
- 4 oz. fine-quality bittersweet chocolate (not unsweetened), chopped
- 4 oz. disk of Cypress Grove Natural Chevre
- 1 Tbsp. confectioner’s (powdered) sugar
- 2 Tbsp. seedless preserves, almond butter or natural flavoring of choice (if using liquid extracts, use ¼ teaspoon)
- Variety of coatings for rolling (unsweetened cocoa powder, chocolate jimmies or melted chocolate (tempered is preferred, for esthetic purposes)
- In a double-boiler or metal bowl set over a pan of barely simmering water, melt the chocolate, stirring until smooth.
- Remove the bowl from the pan and let the chocolate cool while you proceed to the next step.
- In a medium bowl, whisk together the chevre, confectioner’s sugar and preserves until the mixture is light and fluffy.
- Whisk in the chocolate until the mixture is combined well.
- Cover and chill in the refrigerator until firm (about 1 hour).
- Using a melon baller or mini ice cream scoop, form the mixture into balls and roll into coating. (Tip: If the mixture begins to soften and get sticky when rolling, put it back in the refrigerator until firm again.)
- After coating, place the truffles on a baking sheet lined with parchment paper and chill until firm (about 15 minutes).
- To keep truffles, place them in an airtight container and chill up to 3 days. Recipe developed by: Sandra Levinson, Cypress Grove Chevre
Recipe developed by: Sandra Levinson, Cypress Grove Chevre
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