Wednesday, March 31, 2010

Goat Cheese Chocolates

What is it about goat cheese? I'm not a big fan of soy, so goat cheese is kind of my tofu. But it has way more personality. It works and plays well with other flavors and textures, but I'd never really thought about goat cheese in desserts. But it works! And just think, you're getting your antioxidants (choc) and protein (cheese) in one delicious treat.

The original recipe had no sugar, probably because the calendar I got it from had healthy living as its theme. Unless you are a true lover of very dark, unsweetened chocolate, you'll want to add a bit of sugar, or use sweetened chocolate.

You can roll it up in little balls and coat it in cocoa to make truffles, or flatten it and cut it into squares.

Yes, this recipe uses no local ingredients. Yet. I am hoping for a local producer of goat cheese ... I know they're out there!
Adapted from A Year of Healthy Living calendar, Amber Lotus Publishing

4 ounces excellent quality bittersweet chocolate, chopped
6 ounces fresh goat cheese
1 teaspoon pure vanilla extract
1/4 cup walnuts, toasted almonds or hazelnuts, chopped
1/4 cup unsweetened excellent quality dark cocoa powder

Melt chocolate over low heat, stirring often. When smooth, set aside while you proceed. In small bowl, beat goat cheese with vanilla (I just used a fork and lots of enthusiasm), then stir in chocolate and nuts.

Taste mixture at this point. If you like, add a little sugar. Gather into a ball, or press into a bar, wrap well in plastic wrap and refrigerate for an hour. Cut into squares, or for truffles, shape into balls and roll in cocoa powder. If making squares, you can refrigerate it longer and cut just before serving. Makes about 18 pieces.

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