Chèvre Truffle

Adapted by
December 2011
Yield: 130 truffles


30 ounces dark 66% chocolate
11 ounces or 2 cups heavy cream
2 ounces or ¼ cup honey
11 ounces chevre (goat cheese)


Melt the chocolate until just a few chunks remain. Put the chocolate in a food processor. Meanwhile, scald the goat’s milk. Add the honey to the cream and pour the mixture into the food processor through the little hole to create an emulsification. Finally, blend in the chevre until thoroughly mixed. Pour onto a ½ sheet tray and smooth. Lightly spray with oil and cover with plastic wrap. Let the ganache set overnight. Cut into squares.