Chocolate Hazelnut Goat Cheese Truffles
Prep time: 
Cook time: 
Total time: 
Makes: About 32 truffles
 
To make sure your goat cheese is at room temperature, place it on the counter, at least 30 minutes, and up to one hour, before you plan to make these. Pull out the goat cheese, then toast your hazelnuts and then chop your chocolate.

Lately, I've been toasting my nuts, on a paper plate, in the microwave. Depending on the size and the amount, it takes about 4-5 minutes. I typically start with one minute increments, shaking the plate between each round, and changing to 30 second increments once they begin to change color. The negative: the microwave, if you're against them and this only works on a paper plate. The positive: no dirtying a skillet or sheet pan and no turning on the oven. If you're not a fan of the microwave, you can bake them for 5-6 minutes, on a rimmed sheet pan in a 300°F oven, or until golden and fragrant.

For the coatings, keep in mind that they all react differently. The chopped hazelnuts and chocolate need a bit of help adhering, but once they're on there, they're not going anywhere. The straight confectioners' sugar coating dissolves a bit, even with a second coating, and makes the outside tacky, but the sweet layer is a nice touch. I found that I really loved the confectioners' sugar and cocoa powder blend, which lent a softened, mild bitterness to the truffle.
What you'll need
  • 8 ounce soft goat cheese, at room temperature
  • 1½ teaspoons vanilla extract
  • 1 ounce chopped hazelnuts, toasted and cooled (see note, above)
  • 4 ounces semisweet chocolate
  • Coating Options (Optional)
  • Chopped toasted hazelnuts
  • Chopped semisweet chocolate
  • Whisked cocoa powder
  • Whisked or sifted Confectioners' sugar
  • Whisked or sifted cocoa powder/Confectioners' sugar blend
How you'll make it
  1. Worth repeating from the note above. When making these: set your goat cheese on the counter to soften and come to room temperature, toast your hazelnuts and let cool completely, then chop your chocolate.
  2. In medium bowl, mix together goat cheese and vanilla extract with a wooden spoon. Stir in hazelnuts and and chocolate and mix well to completely combine. Using hands, roll goat cheese mixture into teaspoon-sized balls and place individually on a pan.
  3. To coat:
  4. Place coatings in small mixing bowls. Dip balls in, a couple at a time, and shake, or lightly press, to coat. The hazelnuts and chocolate will need a bit of gentle help to adhere to the truffles. The cocoa powder will easily cover. The two confectioners' sugar options will need to be coated at least twice, a couple minutes apart (coat all of them, then go back around and coat them again).
  5. Transfer to a container; mine were fine touching. Store in the refrigerator for up to four days.
How to plan ahead
• The hazelnuts can be toasted several days ahead of time and kept in a tightly sealed container at room temperature, or up to one month ahead, stored in a tightly sealed container in the freezer.
• The chocolate can be chopped one day ahead of time. Store tightly at room temperature.
Recipe by at https://www.lifeaswecookit.com/chocolate-hazelnut-goat-cheese-truffles/