Gin and Tonic Goat Cheese Truffles
 
 
Ingredients
  • For the filling:
  • ½ cup tonic water
  • 2 sprigs rosemary
  • 9 ounces semisweet chocolate, chopped (I used 1 ½ cups of chocolate chips)
  • 6 ounces (about ¾ cup) fresh goat cheese
  • ½ cup powdered sugar
  • 3 tablespoons gin
  • 2 dashes orange bitters
  • For the coating:
  • 6 ounces semisweet chocolate, chopped (I used 1 cup of chocolate chips)
  • Flaky sea salt, for garnish
Instructions
  1. In a small saucepan over medium-high heat, bring tonic water and rosemary to a boil. Boil until the liquid has reduced to 2 tablespoons, about 5 - 6 minutes. Set aside to cool.
  2. Melt the 9 ounces of chocolate in a medium bowl set over a small pan of simmering water. Once melted, remove from heat and let chocolate cool slightly, about 5 minutes.
  3. In a large bowl, whisk together goat cheese, powdered sugar, gin, orange bitters and reduced tonic water until mixture is light and fluffy. Whisk in the chocolate until the mixture is combined well. Chill the mixture in the freezer, covered, for about 30 minutes, or until it is firm.
  4. Form tablespoons of the mixture into balls and place in a parchment lined pan. For the cleanest looking truffles, I found it easiest to use a #70 scoop that I kept dipping in hot water - and wiping off the excess liquid - before scooping each portion. I got into a good rhythm of dip, wipe, scoop and had (almost) perfect spheres of truffle filling. Put the pan in the refrigerator while you melt the coating chocolate.
  5. Melt the remaining 6 ounces of chocolate in the same medium bowl set over a small pan of medium water. Once melted, remove from the heat. Let it cool down for a couple minutes. Using 2 forks, dip and roll chocolate balls, one at a time, into melted chocolate; tap off excess chocolate. Return to the parchment-lined pan. Immediately sprinkle with sea salt. If coating chocolate has cooled too much, gently reheat over simmering water.
  6. Refrigerate truffles about 10 minutes or until chocolate is set. The truffles keep in an airtight container, chilled, for several days.
Recipe by Allons-Eat! at https://www.allonseat.com/gin-and-tonic-goat-cheese-truffles/