Recipe Sunday ( a day late): Chocolate Chevre Truffles

We hope that all of our customers who purchased our simple Edgwick Farm chocolate chevre truffles for this holiday season enjoy their rich flavor and taste.  They are really simple to make and if you freeze some of our beautiful summer chevre in the coming market season, you too can make some for the holiday season in 2013.  Think ahead.

Chocolate Chevre Truffles


8 ounces bittersweet chocolate, chopped

8 ounces chevre (white spreadable mild goat cheese), at room temperature

1/4 cup confectioners’ sugar

1/2 teaspoon vanilla extract

1/4 cooking cocoa powder (or sifted or shaved chocolate or finely chopped nuts or anything that strikes your fancy as a coating)


In the top of a double boiler, or in a metal bowl set or the top of a simmering water (make sure the water does not touch the bowl), melt the chocolate, stirring until it is smooth.  Set aside the melted chocolate to cool for a few minutes while you prepare the rest of the ingredients.

In a bowl, whisk together the goat cheese, sugar and vanilla until it is light and fluffy.  Whisk it into the melted chocolate until it is well combined.  Cover and chill until it is easy to work with but not too cold and hard.  To form truffles, take a heaping teaspoon of the mixture and lightly roll it into a ball with your gloved hands (it is messy).  Roll the finished truffles in the sifted cocoa powder (or your other coating creation) and chill until they are firm, about 30 minutes.  Store in an airtight container in the refrigerator for up to 7 days or freeze for later use.

Other flavors can be added to this by simply using a different flavor extract or an infused chocolate.  It is very easy to be creative with these ingredients.

chocolate chevre truffles 11-18-12


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