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Goat's Cheese Chocolate Truffels

Gifts from the kitchen. A light cream cheese could replace the goat’s milk cheese. It is preferable to use a cocoa powder with 70% cocoa or more.

225g dark semi-sweet chocolate bits
200g creamy, mild goat’s cheese
2 tablespoons icing sugar
1/2 teaspoon vanilla essence
1/2 cup cocoa powder, sifted, for dusting the truffles

Melt the chocolate over just-simmering water or in the microwave. Mix well and cool slightly.

In a bowl, whisk the goat's cheese, icing sugar and the vanilla essence until the mixture is light. Whisk in the chocolate, until well combined. Cover and chill, until firm.

Take heaped teaspoons of the mixture and roll into balls. Roll in the cocoa powder.

Chill the truffles on a baking tray lined with waxed paper for 30 minutes, or until they are firm. These truffles can be stored in an airtight container in the refrigerator for 5 days or in the freezer for up to 2 months. Makes about 36 truffles.