- 6 ozs fine-quality bittersweet chocolate (not unsweetened), chopped
- 6 ozs fresh goat cheese
- 2 tbsps fresh lemon juice
- 1/4 cup unsweetened cocoa powder, sifted, for coating the truffles
In a 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 slightly.
In a bowl whisk together the goat cheese and the lemon juice until the mixture is light and fluffy.
Whisk in chocolate until the mixture is combined well and chill, cover for 1 hour or until 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 firm.
The truffles keep in an airtight container, chilled, for 3 days.
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