Today was the farewell for Mrs. V. The astute reader may remember there was a farewell last fall but only Mr. V. left us for TX at that time. Now their house has finally sold and they will be reunited (*yay!*) but we are sad to see them leave (*boo!*). Once again I wanted to make something that would suit her particular list of allergies. I made truffles.
You may be saying to yourself, “That doesn’t seem allergy friendly at all,” but I made several kinds. I saw some recipes online for goat cheese truffles, from several sources so I don’t have a specific link, and decided to play with that concept a little to make it edible for our friend. For the savory batch I simply copied a recipe I saw repeatedly — smooth some goat cheese around a grape and roll it in ground pistachios, all foods Mrs. V. can eat!
For the ‘sweet’ ones, I used agave syrup for the sweetener and used both unsweetened chocolate and cocoa powder to flavor the cheese. I rolled some of these in pistachios and some in cocoa powder.
In addition, I made some non-allergy friendly cold s’mores. I rolled a large marshmallow (small ones would have been nice, if I had some) in chocolate ganache (heat whipping to simmering and add chopped chocolate, stir until melted and smooth), allowing the ‘excess chocolate’ (is there such a thing?!) to drip off before rolling the marshmallow in graham cracker crumbs. I made some ‘regular’ truffles as well.
And now I leave you for a week while we go play at the beach, my most favorite week of the year! I have a little something in store for you next week while I’m gone, so hopefully you won’t miss me too much.
Chocolate Goat Cheese Truffles
2 oz. unsweetened chocolate, melted
5 Tbsp. agave syrup
2 Tbsp. canola oil
5 Tbsp. unsweetened cocoa
12 oz. plain goat cheese
In a small bowl, stir together chocolate, agave syrup, oil, and cocoa until smooth. In a medium bowl, beat the goat cheese for 30 seconds. Add the chocolate mixture and beat well. Roll into balls and toppings of your choice.