Saturday, December 02, 2017
Bittersweet Chocolate & Goat Cheese Truffles with Tart Lemon sauce
You’ve just eaten for hours. Many courses and many wines later, it’s time for dessert. Ugh!
Mercy! All you really want is little something to shift palate gears.
Who remembers the green foil wrapped Andes Mints, ubiquitous at every Steak house host stand in the 70’s and 80’s.
They were that perfect palate shifter, coating your overwhelmed tongue with herbal chocolate notes. These truffles are perfect in that way. Just a bite or two of lingering chocolate-citrusy love to leave your palate refreshed and happy.
These little two bite wonders make a dynamic finish to a big meal and are a cinch to make.
Makes a dozen
6 oz. Best quality bittersweet chocolate 67-73%, chopped
6 oz. fresh unsalted goat cheese
2 tbls. confectioner's sugar
1/2 tsp. vanilla
1/8 tsp. lemon extract or zest of one lemon
In a stainless 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 electric mixer bowl, whisk together the goat cheese, the confectioner's sugar, the vanilla and the lemon extract until the mixture is light and fluffy. Fold in the soft chocolate by hand until the mixture is combined well.
Chill the mixture covered with wax paper for 1 hour, or until it is firm.
Put the cinnamon on one plate and the cocoa powder on another.
Form heaping teaspoons of the mixture into balls .
Carefully dip on half of each ball in cocoa powder and then the other side in cinnamon.
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.
Lemon-Muscatel Sauce for Truffles
8 oz sauvignon blanc or other tart, unoaked white wine
juice of three lemons
1/3 cup sugar
1 tsp Lemon zest
Lemon thyme or marjoram leaves
Orange or pomelo sections
In a non-reactive pot cook the wine, sugar and lemon until it is reduced by half. .
Add 1 tsp fresh lemon zest strips.
Drizzle each truffle with a few drops of lemon sauce. Sprinkle a few marjoram or lemon thyme leaves onto the sauce. Pow!
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