The sharpness of goat cheese balances the sweetness of the chocolate for these unusual confections.
1/2 pound good-quality bittersweet chocolate, chopped or shaved
1/2 pound fresh goat cheese
1/4 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
1/2 cup unsweetened cocoa powder
1. Break chocolate into pieces no larger than a lima bean. Either chop chocolate in a food processor using on-and-off pulsing, or place it in a heavy resealable plastic bag, and smash it with the back of a heavy skillet.
2. Melt chopped chocolate in a mixing bowl set over simmering water, or place chopped chocolate in a microwave safe bowl and microwave on 100% (HIGH) for 20 seconds, stir, and repeat as necessary until chocolate is smooth and melted.
3. Combine goat cheese, confectioners’ sugar, and vanilla in a mixing bowl and beat at medium speed with an electric mixer until light and fluffy; this can also be done in a food processor. Slowly add chocolate, and beat until well mixed. Scrape mixture into a 9 × 9-inch baking pan, and refrigerate for at least 1 hour, or until firm.
4. Place cocoa powder in a shallow bowl. Using the large side of a melon baller, scoop out 2 teaspoons mixture, and gently form it into a ball. Roll balls in cocoa, and then refrigerate for 30 minutes to set cocoa.
Note: The truffles can be made up to 1 week in advance, and refrigerated, tightly covered with plastic wrap or in an airtight container. Allow them to sit at room temperature for 1 hour before serving.