Chocolate and Black Pepper Goat Cheese Truffles

Page 169

| Course Type: Desserts

(3 reviews)

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Recipe Review

As I was given the recipe verbally, there may have been miscommunication.
I found the goat cheese mixture far too soft to handle. Even after chilling there was no way to dip the balls in the chocolate. We ended up drizzling the chocolate over the balls then sifted the cocoa powder and added the flakes of salt.
We then put the confections in the freezer to firm up a little.
The chocolate added nothing to the party and the salt was a bit distracting.
The goat cheese was OK but the pepper would have added more zing had we used the Szechuan peppercorns.
I would not do this recipe again.

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Comments

southerncooker - 10th August 2012
Soupereasy, sounds like your recipe was different than the one in the book since the melted chocolate was cooled a bit in the book and then mixed with the goat cheese and pepper before cooling in the fridge and then rolled into balls. Here's a link to the recipe from the book found online at Serious Eats.
http://www.seriouseats.com/recipes/2012/04/joy-the-baker-chocolate-black-pepper-goat-cheese-truffles-recipe.html

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