FRANNIE AND PEARL are La Mancha Goats known for their fine quality milk which Diane translates into an exceptionally creamy chevre cheese. You’ll be able to use any soft goat cheese found in the gourmet cheese section of your favorite epicurian shop.

I highly suggest inviting one or two good friends over to help with the truffle rolling and coating along with a bottle of good wine. At home you do not need to use latex gloves…however in our video we do as these deliciously cream and rich truffles are sold on the website. And as Diane, said in the video, ” you have to learn not to even touch the tip of your nose if it itches”.

MASTER RECIPE- YIELDS 50 TRUFFLES

12 OUNCES DARK CHOCOLATE

12 OUNCES GOAT CHEESE

1 1/2 OUNCES CONFECTIONERS SUGAR

1 TEASPOONS VANILLA EXTRACT


PISTACHIO

8 OUNCES TOASTED AND CRUSHED PISTACHIOS FOR INCLUSION

8 OUNCES TOASTED AND FINELY CRUSHED PISTACHIOS FOR DECOR

ABSINTHE

2 OUNCES PERNOD ADDED TO THE GOAT CHEESE

DUST WITH EXTRA DARK COCOA POWDER

POMMEGRANITE AND BLOOD ORANGE


2 OUNCES POMMEGRANITE LIQUER

2 OUNCES BLOOD ORANGE JUICE

4 OUNCES FINELY CHOPPED CANDIED ORANGE PEEL FOR DÉCOR

LAVENDER & LEMON

16 DROPS ORGANIC LAVENDER OIL

16 DROPS LEMON OIL

METHOD

  1.  WHISK THE GOAT CHEESE, SUGAR, FLAVORS UNTIL LIGHT AND SLIGHTLY FLUFFY
  2.  BLEND IN THE MELTED CHOCOLATE UNTIL COMPLETELY INCORPORATED
  3.  CHILL UNTIL FIRM ABOUT 30 MINUTES
  4.  FORM BALLS AND CHILL AGAIN ABOUT 30 MINUTES
  5.  PRE ENROBE WITH TEMPERED CHOCOLATE
  6.  ENROBE WITH TEMPERED CHOCOLATE AND DECORATE

KEEP CHILLED IN AN AIRTIGHT CONTAINER