Goats’ cheese and raspberry truffles
Rich in protein and low in sugar, these goats’ cheese and raspberry truffles are both decadent and healthy.
Truffles needn’t only be made with chocolate; fresh and creamy, these truffles taste great fresh from the fridge and are perfect for entertaining or as an indulgent afternoon snack.
Makes: 16 Prep: 15 minutes Chill: 1 hour
- 150g/5oz rindless French soft goats’ cheese
- 1 teaspoon runny honey
- ½ teaspoon vanilla extract
- Pinch salt
- 75g/3oz raspberries
- 25g/1oz pistachio nuts, finely chopped
- 1 tablespoon raw cacao powder
- Add the goats cheese, honey, vanilla and salt to a bowl and fork together until just mixed. Add the raspberries break up with the fork and lightly mix into the goats cheese mix.
- Scoop heaped teaspoons of the mixture on to a small baking sheet to make about 16 rough shaped mounds.
- Spoon the chopped pistachio nuts on to a saucer and the cocoa on to a second saucer. Roll half the truffles in to the pistachio nuts, one at a time until evenly coated then add to petites four cases.
- Roll the remaining truffles in the cocao, add to petites four cases then chill for at least 1 hour until firm. Pack into an airtight box, store in the fridge and eat within 2 days.