This recipe appears in:Bake the Book: Chocolate and Black Pepper Goat Cheese Truffles
Joy Wilson works soft goat cheese, dark chocolate, coarsely ground black pepper, and flaky sea salt into these petit truffles, rolling them in bitter cocoa powder to finish. They aren't over the top sweet but they're plenty chocolaty. And they have just the right amount of goat-y goodness both flavor-wise and in that great creamy-crumbly quality that we love in goat cheese.
- 4 ounces dark chocolate, coarsely chopped
- 4 ounces fresh goat cheese, at room temperature
- 3 tablespoons granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon coarsely crushed black peppercorns
- 3 tablespoons unsweetened cocoa powder
- Coarse sea salt
Place about 2 inches of water in a small saucepan, and place chocolate in a heatproof bowl. Set the bowl over, but not touching, the simmering water to melt the chocolate. Once chocolate is melted, remove bowl from the pot and set aside to cool slightly.
In a medium bowl, whisk together goat cheese, melted chocolate, sugar, vanilla, and peppercorns until fluffy and well incorporated. Cover the mixture in plastic wrap and refrigerate for 1 hour or until firm.
Once firm, portion a heaping teaspoon of the goat cheese mixture into clean hands and roll into a ball. Coat the bottom half of the ball in cocoa powder, place on a cookie sheet, and top with a few flakes of coarse sea salt. Serve slightly chilled.
Truffles will last, in an airtight container, in the refrigerator for up to 3 days.