Chevre Truffles | CUESA

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Chevre Truffles


Bruce Weinstein and Mark Scarbrough, authors of Goat: Meat, Milk, Cheese (Stewart, Tabori & Chang , 2011)

It was prepared for CUESA’s Goat Festival on April 16, 2011


1 pound 6 ounces bittersweet chocolate (between 70 and 85% cocoa solids), chopped
6 ounces fresh chèvre or soft goat cheese
2 tablespoons maple syrup
1 tablespoon coarse salt, such as coarse sea salt or kosher salt
1 cup cocoa powder, sifted


1.  Make the goat cheese ganache: Bring about an inch of water to a boil in the bottom of a double boiler, then set the top half of the double boiler in place, add 6 ounces of chocolate, drop the heat to low so the water simmers slowly, and stir until about two-thirds of the chocolate has melted. Remove the top half of the double boiler from over the simmering water and stir off the heat until all the chocolate has melted. Cool the melted chocolate for 5 minutes at room temperature.

2.  Crumble the fresh chèvre or soft goat cheese into the lukewarm chocolate, pour in the maple syrup, and stir until smooth. Set the bowl in the refrigerator and chill until the mixture is firm enough to form into balls, about 5 minutes.

3.  Now melt the second batch of melting chocolate, the remaining pound—except this time, the whole operation has to be more precise because the chocolate has to be tempered to get the lovely shine of hardened chocolate on the truffles. Melt the remaining pound as described in step one, but use a chocolate thermometer to make sure the melting chocolate never gets above 130 F, no matter what. You can also melt the chocolate in a microwave; you’ll have to put the thermometer in and out of the chocolate as the bowl keeps coming out of the oven. If the temperature goes above that mark, the chocolate will lose its sheen. So you may have to melt it partially; let it cool a bit, stirring all the while; then continue melting more in whichever fashion you choose. Tedious, to be sure. Once about half of the chocolate has melted, continue stirring away from the heat until it’s all melted. Put the chocolate thermometer back in the mixture and wait until its temperature falls to between 106F and 110F. When you drizzle a little chocolate off the tines of a fork and back into the mixture, those drizzled bits should hold their shape on top for a bit before melting into the batch.
4.    Line a large baking sheet with wax paper or silpat. Roll the chilled goat cheese ganache into 1-inch balls. You’ll probably get about eighteen from the batch.  To finish truffles, you can:

A: Stick a toothpick or thin, pointy bamboo skewer into one; then tip it into the chocolate, rolling it gently from side to side to coat. Lift it up to let some of the excess chocolate dribble back into the bowl. Transfer it to the prepared baking sheet and sprinkle a grain or two of coarse sea salt over the truffle while the chocolate is still melty. Continue to make more in the same way.

B: Alternately, roll each truffle in cocoa instead of dipping each in melted chocolate.

5.    Enjoy!


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »