Chocolate Goat Cheese Truffles Recipes

Steps:

• Melt the chocolate chips in the top of a double boiler over simmering water, stirring until it is smooth and completely melted. Remove chocolate from heat and allow to cool slightly.
• Meanwhile lightly whip goat cheese and vanilla until fluffy and light. And chocolate and continue mixing until well combined. Chill mixture, covered, for 1 hour, or until firm.
• Form heaping teaspoons of the chilled mixture into balls (1 to 1 1/2 inches in diameter). If the texture is too crumbly, allow it to warm at room temperature for a few minutes until it is workable. Chill balls and roll in cocoa powder to finish. Truffles should be kept chilled in an airtight container.

Steps:

• Line a baking sheet with parchment.
• Add the goat cheese, sour cream and salt to the bowl of a food processor and process until smooth, about 30 seconds. Using a tablespoon, scoop out some of the mixture and roll it into a ball to form a truffle. Place on the prepared baking sheet and repeat until you have 24 truffles. Transfer to the freezer to firm up, about 10 minutes.
• Put the dill and sesame seeds into separate small bowls. Mix the walnuts and cherries in a third small bowl.
• Roll 8 of the cheese balls in the dill, 8 in the sesame seeds and 8 in the walnut and cherry mixture. Transfer the truffles to a serving platter. Insert a pretzel stick into each truffle. If making ahead of time, cover and refrigerate the balls without the pretzel sticks, then insert the sticks right before serving.

Steps:

• Trim any rind from the cheese and bring it to room temperature. In a mixing bowl, combine the cheese and sugar and mix until the sugar has dissolved.
• Melt the filling chocolate in the top of a double boiler over simmering water. Use 1 ounce chocolate for Camembert and goat cheese fillings; use 2 ounces for blue cheese fillings. Make sure the cheese you use is at room temperature and very soft. If it is too firm, microwave it briefly to soften it.
• Combine the melted chocolate, superfine sugar, and cheese, and work together with a wooden spoon or flexible spatula until the mixture is homogenous. (This may be easier if you add a few drops of water or a little butter.) If the mixture is too soft to shape, refrigerate for 15 to 20 minutes.
• Roll portions of the mixture into 1/2-inch balls and refrigerate for 15 to 20 minutes. Melt and temper the coating chocolate. Dip the cheese balls in the tempered chocolate, letting the excess drain off. Allow to set at room temperature. Keep in a cool place and serve on the same day.

Steps:

• In a metal bowl set over a pan of barely simmering water melt the chocolate, stirring until it is smooth, remove the bowl from the pan, and let the chocolate cool slightly. In a bowl whisk together the goat cheese, the confectioners' sugar, the vanilla, and the lemon extract until the mixture is light and fluffy, whisk in the chocolate until the mixture is combined well, and chill the mixture, covered, for 1 hour, or until it is 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 they are firm. The truffles keep in an airtight container, chilled, for 3 days.

Steps:

• In the top of a double boiler, or in a metal bowl set over a pot of simmering water (make sure the water does not touch the bowl), melt the chocolate, stirring until it is smooth.
• Set the melted chocolate aside 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 in the melted chocolate until it is well combined.
• Chill, covered, until it is firm, at least 1 hour.
• To form the truffles, take a heaping teaspoon of the chocolate/cheese mixture and lightly roll it into a ball with your hands.
• Roll the finished truffles in the sifted cocoa powder, set them onto a baking sheet lined with waxed paper, and chill until they are firm, about 30 minutes.
• The truffles can be stored in an airtight container in the refrigerator for up to 3 days.