These dark chocolate goat cheese truffles are going to be your new go-to easy dessert. You can use any fresh chèvre, but I recommend finding something local to you. I used some from Capriole, located in Greenville, Indiana.
These Goat Cheese Truffles are like a Velvet Slip for Your Tongue
These goat cheese truffles are as luxurious as silk lingerie. They taste just as indulgent as a ganache truffle, with a dense, silky interior and rich chocolate shell, but all that fluffy chèvre actually makes them much lighter. There is nothing as blissful as the sweet sensation of biting into their dense, tangy centers. This recipe is also really easy to make: there’s only about 30 minutes of real effort involved and about zero skill, but you’ll feel like a master chocolatier.
What to Put Inside Your Truffles:
I spiced up my goat cheese truffles with cinnamon and cardamom. Feel free to substitute the spices, or omit them all together. You can also change up the nut butter or sweetener: I used almond butter and honey, but feel free to try cashew butter and maple syrup. Just don’t mess with the proportions, they help to bind the flavors of chocolate and cheese.
How to Make Cheese Truffles:
These are the easiest dessert to make. This one is for my cheese sluts who, like me, suck at baking.
- Make the filling: you’re just whisking together the ingredients here. Make sure everything is at room temperature so it combines easily.
- Chill, portion, chill: you want to make sure the filling is nice and firm so it’s easier to roll. Chill for 30 minutes, scoop into little teaspoon-sized balls, then chill again so they don’t melt while you coat them in chocolate.
- Make the chocolate shell: you’re just melting chocolate chips. I use a double boiler to prevent burning: Fill a medium saucepan with water 1/3 of the way and place over medium low heat. Place a small heat-proof bowl inside. Pour the chocolate into that bowl, and let it melt, stirring occasionally.
- Dip it low: use two teaspoons to lower the truffles into the melted chocolate, twirl them ’til they’re coated, and place them back on the parchment. Repeat with all of the truffles.
- Salt and serve: before the truffles fully cool, sprinkle their tops with some fancy salt. You can also use spices or cocoa nibs – whatever you want! Then, eat by yourself or share with some lovers.
Dark Chocolate Goat Cheese Truffles
- Medium saucepan
- Small heat-proof bowl
- Wooden spoon or spatula
- Baking sheet lined with wax paper
- 6 ounces fresh goat cheese at room temperature
- 2 tablespoon cocoa powder
- 3 tablespoon honey
- 1 tablespoon almond butter at room temperature
- Pinch sea salt
- ½ teaspoon cinnamon
- 1 teaspoon cardamom
- 1 ½ cup chocolate chips
- 1 teaspoon flakey salt
- In a medium mixing bowl, whisk together the goat cheese, cocoa, honey, almond butter, and spices until thoroughly combined.
- Let chill in the fridge until firm, about 30 minutes.
- Scoop the chocolate mixture with a teaspoon and roll them in your hands to make evenly sized balls.
- Place onto the wax paper-lined baking sheet and repeat until you're out of mix. Chill until firm, about 30 minutes.
- Set up a double boiler: fill a medium saucepan with water 1/3 of the way and place over medium-low heat. Place a small heat-proof bowl inside.
- Pour the chocolate chips into the small bowl and melt, stirring every so often.
- Turn off the heat and use two teaspoons to lower the truffles into the melted chocolate, twirl them 'til they're coated, and place them back on the parchment. Repeat with all of the truffles.
- Sprinkle with fancy salt, and let sit until the shells are hard. Store in an airtight container. Lasts about 3 days.