6 oz. bittersweet chocolate, chopped
6 oz. fresh unsalted chevre (try it with Appleton Creamery orange chevre!)
2 tbls. confectioner’s sugar
1/2 tsp. vanilla
1/8 tsp. lemon extract
ancho chile powder
In a stainless bowl set over a pan of barely simmering water, melt the chocolate, stirring til smooth. Remove the bowl from the pan and let the chocolate cool slightly. In a bowl, whisk together chevre, sugar, vanilla and lemon extract until light and fluffy. Whisk in the chocolate until the mixture is combined well. Chill the mixture covered with wax paper for 1 hour, or until it is firm.
Roll 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
24 oz muscatel or orange muscat wine
3 tbls sugar
1 cup lemon juice
Reduce to 1 cup in a non-reactive pot. Thicken with a touch of arrowroot or cornstarch if desired. Add 1 tsp fresh lemon zest strips.
peeled & seeded orange sections
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.