Yes, I did say I would give up desserts for Lent. Uh-huh. That's what I said.
Then I remembered I was going to make chocolate-goat cheese truffles for Valentine's Day. But I made something else instead. Cheese was involved in both endeavors. So it doesn't count as dessert.
Unless of course you prefer a cheese flight.
I can't let anything go to waste. You know that.
So I made Chocolate-Cranberry-Chevre Truffles.
- 1 six-ounce log of goat cheese, unflavored*
- 1/3 cup dried cranberries, chopped
- 1/4 cup brandy
- 2 teaspoons vanilla extract
- 1/4 cup powdered sugar, sifted
- 1/4 cup unsweetened cocoa, sifted
- 1/8 cup granulated sugar
- 1/3 cup ground walnuts
Place the cheese in a bowl, allowing it to come to room temperature. Meanwhile, chop the cranberries and soak them in brandy. Drain very well. (Set the brandy aside to drink later.)
When the cheese is warm enough to be malleable, add the cranberries, vanilla extract and then sift in the sugars. Blend well. Allow to sit for about 20 minutes.
Shape into small balls and chill. Makes approximately one dozen truffles. Sift powdered sugar over the truffles before you serve. Next time, I will try coating the truffles in finely-ground almonds.
I prefer my desserts to be not overly sweet. You may want to taste the truffle mixture as you work. It's like cookie dough.
You could, I suppose, make a St. Patrick's Day version of these tasty truffles by soaking currants or raisins in Irish Whiskey and upping the sugar a bit. Or perhaps adding a drop of coffee extract to the truffle mix.
*If you can find cranberry goat cheese at the grocery store, you can use that and alleviate the cranberries-in-brandy step. But why?