bittersweet dark chocolate (at least 70% cacao), finely chopped
goat cheese, room temperature
seedless raspberry jam
instant espresso powder
finely chopped unsalted pistachios
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.
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.
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