GOAT’S MILK CHEESE TRUFFLES
Part dessert and part cheese platter, these little truffles are the perfect ending to any dinner party. Serve them on a large plate so guests can eat as many or as few as they like – but I’m in no doubt they’ll be left wanting more. MAKES ABOUT 18 TRUFFLES Preparation: 20 min Chilling: 1 hour 200g goat’s milk cheese
at room temperature 5ml (1t) honey 5 hot piquanté peppers,
quartered 200g dark chocolate 1 Soften the cheese with a fork and stir in the honey. 2 Wrap a spoonful of the mixture around a piquanté pepper quarter, creating a ball. Repeat with the rest of the ingredients. 3 Refrigerate for at least 1 hour, allowing the cheese to harden, which will make it easier to handle when dipped in the chocolate. 4 Melt the chocolate, either in the microwave or a double boiler. 5 Carefully dip each ball in the melted chocolate, coating completely. Transfer to greaseproof paper and let the chocolate harden. 6 Store in the fridge until ready to serve.
To make a savoury truffle, swop the honey and peppers for chopped herbs and roll the balls in biltong.