Bittersweet Chocolate &Goat Cheese
Truffles
This recipe was recently served as a finish to a spectacular
dinner I prepared at the Culinary Institue of America. Michael Weiss choose the
wine and CMC James Hanyzeski led his class in the preparation of this explosive
dessert!
A Note on the chocolate. Dou you want CLEAN FOOD? If you want
to have a positive impact on the world around you, try
fair trade chcoclate.
Chocolate, like coffee, bananas, sugar and most other tropical commodities are
a source of exploitation of the peoples of the earth. Buying Fair Trade
chocolate ensures that the farmers who produce it are paid a sustainable price
for their work. It's very cool and it makes all it taste better!
serves 4-6
9 oz. bittersweet chocolate, chopped
6 oz. fresh unsalted
organic goat cheese
2 tbls. confectioner's sugar
1/2 tsp. pure vanilla
extraxt
1/8 tsp. lemon extract
In a stainless bowl set over a pan of barely simmering water,
melt the chocolate, stirring until it is smooth. Remove the bowl from the pan
and let the chocolate cool slightly. In a bowl, whisk together the goat cheese,
the confectioner's sugar, the vanilla and the lemon extract until the mixture
is light and fluffy. Whisk in the chocolate until the mixture is combined well.
Chill the mixture covered with wax paperfor 1 hour, or until it is firm.
Form heaping teaspoons of the mixture into balls Divide into
3 bowls. Roll one bowl of truffles in cocoa powder, one in pure ancho chile
powder and one in cinnamon. Chill the truffles on a baking sheet lined with
waxed paper for 30 minutes, or until they are firm. The truffles keep in an
airtight container, chilled for 3 days. Makes about 24 truffles.
Lemon-Muscatel Sauce for Truffles
12 oz muscatel or orange muscat wine
1 cup organic sugar
or evapoortae cane juice
Juice and zest of one big lemon
Bring to a boil. Reduce heat to medium and reduce to 1/2 cup
in a non-reactive pot. Thicken with a touch of arrowroot or cornstarch if
desired. Add 1 tsp fresh lemon zest strips.
Garnish
peeled & seeded orange sections
roasted filberts
marjoram leaves
Coat a 9 inch plate with the lemon sauce.
Set one each
of the three truffles on each plate. Alternate with orange sections. Coat one
roasted filbert in the lemon sauce and place in the center of the plate.
Sprinkle a few marjoram or lemon thyme leaves onto the sauce.
