| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
October 199 |
1 |
servings |
INGREDIENTS
| 6 |
oz |
Fine-quality bittersweet chocolate; (not unsweetened), |
|
|
; chopped |
| 6 |
oz |
Fresh goat cheese; (also known as |
|
|
; goatfromage blanc, |
|
|
; available in bulk |
|
|
; at specialty foods |
|
|
; shops) (about 3/4 |
|
|
; cup) |
| 2 |
tb |
Confectioners' sugar |
| 1/2 |
ts |
Vanilla |
| 1/8 |
ts |
Pure lemon extract |
| 1/4 |
c |
Unsweetened cocoa powder; sifted, for coating |
|
|
; the truffles |
INSTRUCTIONS
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.
Makes about 25 truffles.
Gourmet October 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus Christ: the name on everybody’s lips”