If you’ve ever wanted a dessert that feels fancy but is secretly simple, you’re going to love these chocolate truffles with chèvre. They’re rich, creamy, and decadent—but they come together in just one bowl with no stovetop cooking required. Perfect for summer days when you don’t want to heat up the kitchen!
The chèvre (goat cheese) might surprise you, but trust me—it adds the perfect tangy creaminess that balances out the sweetness of the chocolate. These truffles are a great way to introduce kids and guests to chèvre in a fun, approachable way. Plus, with just three ingredients, this recipe is about as easy as it gets.
Whether you’re making a holiday treat, a special dessert platter, or just a midweek chocolate fix, these easy truffles will quickly become a family favorite. Roll them in cocoa, dip them in melted chocolate, or drizzle them with white chocolate for a beautiful homemade gift or party dessert.
Table of Contents
Chocolate Truffles with Chèvre
Ingredients
- 8 ounces chèvre (goat cheese)
- 8 ounces semi-sweet baker’s chocolate, melted
- 1/2 cup powdered sugar
- Cocoa powder or extra melted chocolate, for coating (optional)
Instructions
- Melt the chocolate in a large mixing bowl. You can use the microwave in short bursts or melt it gently on the stove.
- Add the chèvre and powdered sugar to the melted chocolate. Stir until smooth and well combined.
- Refrigerate the mixture for about 2 hours, or until firm.
- Scoop small portions with a spoon or mini scooper and roll into truffle-sized balls.
- Roll each truffle in cocoa powder or dip in melted chocolate for a smooth coating.
- For a fancier finish, drizzle with white chocolate or a contrasting chocolate.
- Chill until set, then serve and enjoy!
Notes
Tips & Variations
- Flavor Boost: Add a teaspoon of vanilla extract, a pinch of cinnamon, or a bit of espresso powder to the mixture.
- Festive Touch: Roll truffles in crushed candy canes, sprinkles, or chopped nuts for holidays.
- Kid-Friendly Fun: Let the kids help decorate with colorful sprinkles or drizzle patterns.
Got more goat cheese? Try our Pumpkin Chèvre Cheesecake recipe: a blend of pumpkin pie and cheesecake in one irresistible dessert.
Pin for later!
These are very good and easy to make, mine however wanted to crumble when trying to roll in a ball.
Sounds like your chévre is on the dry side. Everyone’s cheese is a little different. If that’s the usual consistency for yours, you can use honey instead of powdered sugar next time and see if that’s better. We used honey initially a long time ago, but realized that powdered sugar works better for our cheese, which is creamier and more spreadable. When we used raw milk to make our chévre, the cheese was drier and more crumbly, which is why we pasteurize milk to make it. However, it all depends on what’s naturally occurring in your milk. Some people find that their cheese is creamier and more spreadable if they use raw instead of pasteurized, so switching up whether you use raw or pasteurized to make the cheese might be an option for you, if the honey doesn’t produce creamier results.
Yes, I’m using raw goat milk, the honey sounds interesting so I will give it a try. 1/2 cup honey? Thanks, they do taste wonderful!
Dianne
Yes. If it’s then too creamy, you can add a little cocoa powder until it’s a good consistency.
Can’t wait to try this! Thank you for sharing.