Chocolate Truffles with Laura Chenel's Chevre
Jacquelyn Buchanan, Culinary Director, Laura Chenel's Chevre
Makes 18 medium size truffles
6 ounces 72% cacao chocolate
4 ounces Laura Chenel’s Chef’s Chevre (Can use ½ of an 8 ounce Laura Chenel log)
¼ cup agave nectar
1 Tbsp Frangelico
1 Tbsp grated orange zest
1 tsp pure almond extract
Unsweetened cocoa powder for coating
Special equipment: 1-inch paper candy cups
In the top of a double boiler or a bowl set over a saucepan of gently simmering water, melt the chocolate, stirring gently until it is smooth. (You can also use a microwave to melt the chocolate; use a low power setting, microwave for 30 seconds, and then stir. Repeat until the chocolate is smooth.)
Add the Laura Chenel’s Chevre and agave and stir until smooth. Stir in the Frangelico, orange zest and almond extract (if using the microwave, the mixture may need to be rewarmed). Transfer the mixture to a glass baking dish and refrigerate for 2 hours or freeze for 30 minutes.
Use a small ice cream scoop, melon baller, or spoon to roughly shape the mixture into 18 ¾ inch rounds, placing them on a plastic wrap-lined plate or platter. Return them to the refrigerator for 30 minutes.
Shape each round into a smooth ball rolling them in the palms of your hands. Drop into cocoa powder and roll to coat. Place each truffle in a paper cup. Refrigerate until serving.
