Thursday, March 3, 2011

Goat cheese truffles

Oh, hooray, I get to share a little BSP. For those of you who haven't heard, but many of you had, I've been nominated for an
Agatha Award, "Best First Novel." Actually, it's not really I who have been nominated but the book, THE LONG QUICHE GOODBYE. Whee. It's such an honor and I thank all of you who read it and voted for it. I happen to know all of the authors nominated in this category and they're all terrific!

And now for this week's fun.

There's nothing quite as simple as candy making. Yeah, right! And I've got a great desert property in Florida for sale.

Candy is tricky. Many require thermometers and constant watching. Many require bandaids for help with the burns and scrapes.

But this one is easy. And delicious. And oh so different.

Goat cheese truffles. A friend shared the recipe, which requires very little cooking, and I thought, "I can make these." I tweaked the recipe to make it my own, switching out white sugar for brown, and added Triple Sec. [I think the other recipe called for brandy.]

When I served them to the family (I made these over the holidays), they were gone in a matter of minutes. Gone!

Tidbit about the history of goat cheese:

The goat was one of the first domesticated animals. Why? Because they were small, easy to manage, and could bear up under a nomadic life. Farmers in the Eastern Mediterranean region kept herds of goats for meat and skins and milk. The goat was like a mobile refrigerator. Cheese, made from goat’s milk, kept well. Goat cheese became more popular after the Islamic conquest of the Eastern Mediterranean. As the Saracens invaded France and Spain, the recipe moved north. When the Muslims reached the Loire River, which was a major route of commerce, the recipe for goat cheese spread.

Who knew?

Goat Cheese Truffles


¾ cup semi-sweet chocolate chips

4 ounces fresh goat cheese, at room temperature

3 tablespoons brown sugar

2 teaspoons Triple Sec

1/3 cup cocoa powder, for dusting


Melt the chocolate in a microwave-safe bowl on medium-low heat for about 2 minutes. Stir. Heat again at medium-low for another 2 minutes. Stir. Remove from microwave. It should be smooth when melted.

Blend the goat cheese and brown sugar in a medium-sized bowl. Stir in the melted chocolate and mix until smooth. Add Triple Sec to the mix.

Refrigerate the mixture (from an hour to overnight).

When you are ready to make the truffles, roll mixture into walnut-sized balls, between the palms of your hands and set on waxed paper. When all the balls are formed, spread the cocoa powder in a flat container (like a pie tin). Roll the balls in the cocoa powder.

They are ready to eat. If you prefer to save them, put in an air-tight container and store in the refrigerator. They will keep for 4-5 days in the refrigerator. (The cheese is perishable.)

If you'd like to print this recipe, click this link for a PDF version. GOAT CHEESE TRUFFLES.


LOST AND FONDUE is now up on my website. Click here. If you'd like to know more about A Cheese Shop Mystery series and want to download a few other recipes from me (on recipe cards), click on this link to my website: Avery Aames. I've posted recipes in the "morsels" section. There's lots of other fun stuff, as well.

And sign up for the mailing list to get in on the next contest...coming every two weeks as I approach the launch of L&F in May. Latest winners include: Carol S, who won a cheese board and knife, and Julia W who won a donation to the cause of her choice.

Say cheese!


  1. Congratulations on your nomination, Avery! It's well-deserved. :)

    I don't think I've ever cooked with goat cheese before, and this sounds like the perfect opportunity to give it a go! Thanks for the recipe!

  2. Good morning Avery and Congratulations I agree with the nomination. I loved The Long Quiche Goodbye and looking forward to reading Lost and Fondue.

    Interesting recipe, I have never good with goat cheese either. I like trying new things and this is a winner who can pass on cheese and chocolate :).

  3. Elizabeth and Babs, thanks for your sweet words. Re: goat cheese. It is definitely an acquired taste. It can be tart and off-putting, and then you can have an artisanal cheese that tastes just yummy, smooth, not tart. Try different ones and don't just settle for "feta." This recipe, because of the combination of chocolate and cocoa, is a terrific balance!

    PS don't miss the upcoming contests on my website. :)


  4. OMG...I can hardly wait to try these -- and I haven't even had breakfast yet!

    Also, congratulations on your nomination! I love the book and can't wait to visit the cheese shop (and wine!) again. How exciting!

  5. Avery - I am so excited for your Agatha nomination. The Long Quiche Goodbye was an outstanding debut, and you truly deserve this honor. Cheers and thanks for an *amazing* recipe to celebrate (how do these taste with champagne?)!

    ~ Cleo Coffeehouse
    Cleo Coyle on Twitter

  6. Cleo - everything tastes good with champagne!!!

    Erika - these might taste good at breakfast. Certainly at 10:30 with coffee! LOL


  7. These sound delicious! Cheese and chocolate? I'm sensing a theme from you, Miss Avery. :)

    And congratulations on your nomination -- very well deserved.

  8. Wendy, you gest. A theme? Aha, say cheese! And thanks to all for your congrats. It's always funny to "boast" about something, yet I feel you all should know (if you didn't) because it's the readers that make good things like this happen. And as I said, it's an honor and I'm thrilled to be included among so many good writers!

    ~Avery (off to play hooky)

  9. I can't wait to try this recipe!
    Congratulations on your Agatha nomination. THE LONG QUICHE GOOD-BYE is a wonderful read!

  10. I agree with everyone - THE LONG QUICHE GOOD-BYE was a wonderful debut and I'm so excited about your Agatha nomination. Woo-hoo, Avery!!
    These goat cheese truffles look intriguing to say the least. I think I'll give this a go. Can't wait to see how they turn out for me!

  11. Congratulations on your nomination, Avery! I'm so happy for you!

    Love these truffles. They sound great. I bought the best goat cheese gouda recently. Surprisingly, it was better than regular gouda!

    ~ Krista

  12. Congratulations to you and your book! And thanks for this recipe--looks divine!

  13. I'm drooling over the truffles! MUST try them!

  14. Oh, I saw these on your facebook and had to come over and get the recipe! YUM! I learn so much from your posts, Avery! SUPER congrats on the Agatha nom, btw. VERY Exciting!!!

  15. Kudos on the nom, Avery!

    Just reading this recipe I started to salivate.

  16. Marilyn, Julie, Krista, thank you so much. Enjoy, enjoy!


  17. Kaye, Peg, Jenn & Cricket, thanks to all of you, as well. I do hope you enjoy the treats. Salivate all you want! :)


  18. I've never heard of this... sounds wonderful and great for you on the nomination... won't hurt sales for book 2 either!

  19. Well now, how can I concentrate on anything else with a fabulous recipe like this? Wow.

    And huge congrats, Avery, on your nomination. That's just wonderful!