Goat cheese's lightly tart and grassy taste takes chocolate to another level. To make these truffles, I adapted several recipes until I had a balanced batch -- not too sweet, not too "goaty." Select a fresh local chevre and pair with a high-quality dark chocolate. To make things even more interesting, add a teaspoon of absinthe, fernet or sambuca to half or all of the goat cheese mixture. The extra sweet, herbal element brings out similar characteristics in the chevre.
Makes about 30 truffles
6 1/2 ounces bittersweet dark chocolate, chopped
7 ounces fresh chevre, brought to room temperature
2 tablespoons brown sugar
1 teaspoon absinthe, fernet or sambuca (optional)
1/3 cup cocoa powder, for dusting
Melt the chocolate in a metal bowl resting over a small pot of simmering water, an inch or more away from the water. Alternatively, heat the chocolate in a microwave-safe bowl on medium heat for about 5 to 7 minutes or until melted, taking the bowl out to stir every 30 seconds. Chocolate should be smooth when melted.
Mix the chevre and sugar in a medium-sized bowl. Stir in the melted chocolate and mix until completely smooth. If adding liqueur to half the mixture, separate into 2 batches and whisk the liqueur in one. If adding to all, double the amount to 2 teaspoons and mix into entire batch. Refrigerate for anywhere from an hour to overnight.
When ready to make the truffles, roll heaped teaspoons of the refrigerated mixture into small balls, then roll the balls in the cocoa powder. Either eat right away or let chill on a sheet pan until ready to serve. Truffles will keep for 3 to 4 days in the refrigerator.
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