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

Ingredients:

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



Directions:

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.

*****

A SNEAK PREVIEW and BOOK TRAILER of 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!