DyingforChocolate.com. Laura Chenel's Chèvre Fresh Log took 1st place in the 2011 American Cheese Society competition, and it's a favorite of mine. I was so excited to meet Chef Jacquelyn Buchanan from Laura Chenel at the Fancy Food Show this week. We chatted about chocolate and cheese, and I picked up her recipe for Laura Chenel's 'Award-Winning' Chèvre Chocolate Truffles. You can never have too many truffle recipes or too many truffles. In this recipe you can use either Log or Chabis (creamy, not flavored).
LAURA CHENEL'S 'AWARD WINNING' CHEVRE CHOCOLATE TRUFFLES
4 ounces Laura Chenel's Chèvre (Log or Chef’s Chèvre-not flavored)
6 ounces fine quality semi-sweet chocolate (72% cacao)
¼ cup agave nectar or mild-flavored honey
1 tablespoon Frangelico (hazelnut liqueur)
1 tablespoon grated orange zest
1 teaspoon pure almond extract
Unsweetened cocoa powder for coating
Optional Special equipment: 1-inch paper candy cups
1. In the top of a double boiler or a bowl set over a saucepan of gently simmering water, melt the chocolate, stirring gently until it is smooth. Be sure the bottom of the bowl of chocolate is not touching the simmering water. Take care not to get water into the chocolate. (Tip: To melt the chocolate in a microwave use a low power setting, microwave for 30 seconds, then stir. Repeat until the chocolate is smooth.)
2. Add the Laura Chenel's Chèvre and agave nectar or honey to the melted chocolate and stir until smooth. Stir in the Frangelico, orange zest and almond extract. (If using the microwave, the mixture: may need to be re-warmed). Transfer the mixture to a glass baking dish and refrigerate for 2 hours or place in the freezer for 30 minutes.
3. Using a small ice cream scoop, melon baller or spoon, shape the mixture into ¾-inch rough rounds. Place truffles on a plastic wrap-lined plate or platter. Cover and refrigerate for 30 minutes.
4. Working quickly while truffles are cold, shape each round into a smooth ball by rolling it in the palms of your hands. Drop into cocoa powder and roll to coat. Place each finished truffle in a paper cup. Cover and refrigerate until serving.
Recipe by Chef Jacquelyn Buchanan
Laura Chenel’s Chèvre