Goat Cheese Truffles

Today’s recipe comes from the kitchen of Cocoa Dulce’s Beth Tully.

6 ounces 57% bittersweet chocolate—tempered
6 ounces fresh goat cheese—room temperature, softened
½ c. dried cranberries—chopped
1 teaspoon vanilla
1 cup finely chopped pistachios
6 ounces tempered chocolate for dipping


  • Mix goat cheese and chocolate until well-blended. Add cranberries and vanilla. Using a teaspoon, scoop and roll ganache into bite-sized balls. Hand-dip in additional tempered chocolate and roll in chopped pistachios.
  • Store in refrigerator. Bring to room temperature to eat. Makes approximately 40 truffles.

Microwave Chocolate Tempering

Chocolate must be carefully tempered (or pre-crystallized to achieve the luster, proper melting properties, and stability of quality chocolates). The technique is quite easy if practiced with care and patience.

Here is a quick method to achieve a beautiful temper to your chocolate without specialized equipment. Chocolate may be melted in the microwave. The cooking time will vary with the kind of microwave and the amount of chocolate.

  1. Place the chocolate in a microwave-safe plastic container. Chocolate should be broken up; it will melt faster and more evenly in small pieces.
  2. Microwave on high for one minute. Stir.
  3. Use rubber spatula to coax remaining soft pieces to melt. Continue to stir and if necessary, continue microwaving in 5-10 second increments until melting is complete.
  4. Chocolate should appear smooth, shiny and free of bubbles, grainy consistency or lumps. The melted chocolate is in temper and ready to be used!


  1. Heat SLOWLY! Do not overheat. Even though it seems as if the chocolate is melting too slowly, 5 seconds will make a significant difference!
  2. White chocolate will melt slower than milk chocolate
  3. Dark chocolate the slowest
  4. Use high quality chocolate for all cooking projects—the better the ingredient, the better the results.

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