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Prep Time
15 mins
Cooking Time
1 h
Total Time
3 h 30 m
24 truffles


6 oz
bittersweet dark chocolate (at least 70% cacao), finely chopped
175 g
1/4 cup
unsalted butter
60 mL
3 oz
goat cheese, room temperature
90 g
1/4 cup
icing sugar
60 mL
2 tbsp
seedless raspberry jam
30 mL
1 tsp
instant espresso powder
5 mL
1 cup
finely chopped unsalted pistachios
250 mL


Step 1

Melt chocolate with butter in top of double-boiler. Cool to room temperature. Meanwhile, beat goat cheese with icing sugar, jam and espresso powder until light and fluffy. Mix in melted chocolate mixture. Chill 2 hr. or until firm.

Step 2

Roll heaping teaspoons of goat cheese mixture into balls. Then roll in pistachios to coat. Place truffles on baking sheet. Chill 1 hr., or until firm, before serving. Store refrigerated in airtight container 3 to 5 days.


Instead of nut coating, roll in cocoa powder or dip in melted chocolate.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 truffle):
8 g
Saturated Fat:
3 g
7 g
1 g
5 g
5 mg
2 g
15 mg
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