I love chocolate. And these chocolate and goat cheese truffles are one of my favorites.

Goat cheese sounds like an odd ingredient to have in truffles. But having made these at a time when traditional truffles, made with cream and butter, were in my home, I can honestly say that these are a billion times better. The cheese balances the sweetness of the sugar and compliments the richness of the chocolate with a subtle tang. If using a mild cheese, it almost disappears into a “secret ingredient.”

Since I have been making homemade chèvre, I measure and reserve 6 oz before rolling logs, however, “store bought is fine.”

I usually cut a little extra chocolate to allow for “shrinkage” from nibbling.

I do recommend paying a little extra for quality chocolate. When making a recipe, such as this, where chocolate is such a high percentage of the finished product, you will really be able to taste the quality. How can you tell if your chocolate is good enough? If you enjoy eating it straight, then it will work.

Tip: If you don’t have a double broiler to melt the chocolate, use a stainless steel bowl that fits well over a pot.

Whip the cheese with a little powdered sugar.

Add in the melted and cooled chocolate.

Mix until well combined.

Let the mixture chill in the fridge for an hour.

 Form walnut-sized balls with a spoon and then roll in shifted cocoa powder.

Here’s my idea of a perfect dessert:

Check out Parsonage Village Vineyard for more of my favorite wines.

Chocolate and Goat Cheese Truffles Recipe

Recipe from foodnetwork.com

• 6 ounces bittersweet chocolate, chopped
• 6 ounces fresh (mild) goat cheese, at room temperature
• 1/4 cup confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup sweetened cocoa powder, sifted