Chocolate Truffles

Chocolate Truffles featured image

Not only are these the most amazingly delicious truffles in the history of the kitchen, they are also ridiculously simple to make. It uses one bowl, and there is no cooking, so they are great to make in the middle of summer when you don’t want to heat up the kitchen.

Chocolate Truffles Ingredients

8 ounces chevre
8 ounces melted semi-sweet baker’s chocolate
½ cup powdered sugar

Truffles (left) and chocolate dipped pretzels.
Truffles (left) and chocolate dipped pretzels.


Melt the chocolate in a large mixing bowl in the microwave (or on the stove in a pot that will be large enough to add the rest of the ingredients).

After chocolate is melted, add the chevre and sugar.

Mix everything together and put it in the refrigerator for a couple of hours to firm up.

Use a little food scooper to make truffle balls. You can either roll them in cocoa or dip them in melted chocolate.

If you want to dip them in chocolate, it is easier if you put the little balls back in the refrigerator to firm up more before dipping.

If you want to make them look really fancy you can dip them in one kind of chocolate and drizzle another type of chocolate on top.

Got more goat cheese? Try our Pumpkin Chèvre Cheesecake recipe: a blend of pumpkin pie and cheesecake in one irresistible dessert.

Chocolate Truffles pin image

5 thoughts on “Chocolate Truffles”

    • 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.

  1. 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!


Leave a Comment

Join me online