Chocolate-Dipped Goat Cheese Balls Recipe

Chocolate-Dipped Goat Cheese Balls Recipe
Staff Writer
Chocolate-Dipped Goat Cheese Balls
Marcus Nilsson
Chocolate-Dipped Goat Cheese Balls

There’s no chocolate in the filling of these simple, goaty candies, so you’ll need to freeze the little cheese balls first to make sure they hold their shape without the melted chocolate’s adhesive properties.

Click here to see the Goat, the Other Dark Meat story. 

Ingredients

  • 10 ounces (280 grams) fresh chèvre or soft goat cheese, at room temperature
  • ¼ cup (55 grams) sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 1 pound (455 grams) bittersweet chocolate (60% and 65% cocoa solids)

Directions

Stir the fresh chèvre, sugar, vanilla, and salt in a large bowl until creamy.

Use a rounded teaspoon or a very small ice cream scoop to make about 24 balls. Place these on a sheet tray and set them in the freezer for 2 hours.

Meanwhile, temper the chocolate. Line a large baking sheet with wax paper. Dip the frozen balls one by one into the tempered chocolate, setting them on the prepared baking sheet. Once done, store the baking sheet in the refrigerator for at least 2 hours to let the cheese inside thaw completely. After that, you can take the balls off the baking sheet and store them between sheets of wax paper in a sealable plastic container. They should last about a week — although I promise they won’t. For the best taste, let them sit out on the counter for 15-20 minutes to come closer to room temperature before eating. (As if anyone other than Job has such patience.)

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.