Yield: 40 1" truffles
Ingredients:
- 6 ounces bittersweet chocolate, chopped
- 6 ounces fresh soft goat cheese, at room temperature
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/3 cup chopped dried cranberries
- 1 lb chocolate-flavored candy coating
- 1/2 cup chopped toasted pistachios, for decoration (optional)
Preparation:
1. Place the chopped bittersweet chocolate in a medium microwave-safe bowl. Microwave it in 30-second increments, stirring after every 30 seconds to prevent overheating. Stir until the chocolate is smooth and fluid, and set it aside to cool until it is lukewarm.
2. Place the softened goat cheese, the powdered sugar, and the vanilla extract in the bowl of a stand mixer and mix it with a paddle attachment on medium-low speed just until it is light and fluffy.
3. Add the lukewarm melted chocolate and stir them together. When the chocolate is incorporated, stir in the chopped dried cranberries. Press a layer of cling wrap on top of the chocolate and refrigerate it until firm enough to scoop, about 1 hour.
4. When the truffle mixture has firmed up, use a teaspoon or a small candy scoop to form it into 1-inch balls on a foil-lined baking sheet.
5. Melt the chocolate candy coating in the microwave. Use forks or dipping tools to dip a truffle in the melted coating, then let the excess drip back into the bowl. Place the dipped truffle back on the foil-covered baking sheet, and while the coating is still wet, sprinkle the top with chopped pistachios.
6. Repeat until all of the truffles are dipped. Refrigerate them until the coating sets, about 5 minutes. Goat Cheese Truffles can be stored in an airtight container in the refrigerator for up to two weeks. For best taste and texture, bring them to room temperature before serving.
