Goat Cheese Truffles
based on a recipe from Gourmet, Oct. 1993

75 g soft goat cheese
75 g mascarpone
50 g butter (softened)
2 tbsp icing sugar
¼ tsp vanilla
75 + 100 g dark chocolate
(pistachios for decoration

Blend together the cheeses; add sugar and vanilla and blend until smooth. Cream the butter and add to the cheese mixture.

Chop or grate 75 g of the chocolate and melt either in a water bath or the microwave. Take about a third of the cheese mixture and fold into the chocolate. Let both the chocolate and plain batter rest in the fridge for about an hour, then form each into about ten small balls (this will be somewhat messy). Roll the chocolate truffles in chopped pistachio – or your topping of choice and set aside (in the fridge, where the truffles should be stored).

I had to put the plain cheese balls in the freezer to firm them up enough to coat with chocolate, ymmv. Melt the rest of the chocolate as before and let cool for a bit, then dip each ball in the chocolate to coat completely and transfer to a plate (again, in the fridge) to dry.