Laura Chenel’s Chevre, Fresh Log took 1st place in the 2011 American Cheese Society competition. Now you can make award-winning chocolate truffles with this easy and impressive recipe.
(Makes 18 medium-sized truffles)
4 ounces Laura Chenel's Chèvre (Log or Chef’s Chèvre)
6 ounces fine quality semi-sweet chocolate (72% cacao)
¼ cup agave nectar or mild-flavored honey
1 tablespoon Frangelico (hazelnut liqueur)
1 tablespoon grated orange zest
1 teaspoon pure almond extract
Unsweetened cocoa powder for coating
Special equipment: 1-inch paper candy cups
- In the top of a double boiler or a bowl set over a saucepan of gently simmering water, melt the chocolate, stirring gently until it is smooth. Be sure the bottom of the bowl of chocolate is not touching the simmering water. Take care not to get water into the chocolate. (Tip: To melt the chocolate in a microwave use a low power setting, microwave for 30 seconds, then stir. Repeat until the chocolate is smooth.)
- Add the Laura Chenel's Chèvre and agave nectar or honey to the melted chocolate and stir until smooth. Stir in the Frangelico, orange zest and almond extract. (If using the microwave, the mixture: may need to be re-warmed). Transfer the mixture to a glass baking dish and refrigerate for 2 hours or place in the freezer for 30 minutes.
- Using a small ice cream scoop, melon baller or spoon, shape the mixture into ¾-inch rough rounds. Place truffles on a plastic wrap-lined plate or platter. Cover and refrigerate for 30 minutes.
- Working quickly while truffles are cold, shape each round into a smooth ball by rolling it in the palms of your hands. Drop into cocoa powder and roll to coat. Place each finished truffle in a paper cup. Cover and refrigerate until serving.
Recipe by Chef Jacquelyn Buchanan
Laura Chenel’s Chèvre
(Makes 24 small cookies)
8 oz Laura Chenel’s Chabis or Chef’s Chevre
8 oz lemon curd (prepared or favorite home made recipe)
1 box Belgian waffle cookies
- Mix equal portions of Laura Chenel’s Chevre
and
lemon curd.
- Top a Belgian waffle cookie (Trader Joe’s work well) with a generous spoonful of the chevre/curd mixture, close with another cookie to make a sandwich. Continue making cookie sandwiches until all the filling is used. Place cookies in layers in a plastic container and freeze. When ready to serve, take frozen cookies out of the freezer and cut diagonally to make a graceful "bite."
The frozen cookies will melt quickly so serve immediately after removing from the freezer or refresh the plate with more as needed.Plate with a spoonful of fresh seasonal berries.
The cookies can be made a week in advance, wrapped tightly in foil and frozen.
This is a very simple to make, classic style cheesecake that highlights our fresh cheese. Serving it up for the Fourth of July with seasonal strawberries and blueberries makes a perfect Red, White and Blue dessert for the Fourth of July!
CRUST
1 cup walnut halves, toasted in a 350 degree oven, cooled completely
1 cup graham cracker crumbs
2 tablespoons brown sugar
½ stick (4 tablespoons) unsalted butter, melted
Preheat oven to 350 degrees.
Process walnuts, cracker crumbs and sugar in a food processor until fine
Transfer to bowl and blend in butter
Press crumbs into a 9 inch springform pan. The crumbs will come 1 inch up the sides of the pan
Bake crust until golden, about 10 minutes
Cool crust while preparing filling
FILLING
1 pound goat cheese (Laura Chenel’s Chef’s Chevre is ideal), room temperature
4 ounces cream cheese, room temperature
¾ cup sugar
½ cup crème fraiche
3 eggs, room temperature
2 tablespoons heavy cream
3 teaspoons lemon juice
½ teaspoon vanilla extract
Beat cheeses, sugar and sour cream together in a stand mixer with the paddle attachment
until light and fluffy.
Add eggs one at a time, beating well and scraping down the sides of the bowl after each addition.
Beat in cream, lemon juice and vanilla.
Pour filling into cooled crust and bake at 250 degrees for 1 – ½ hours. (The center will still
be a little wiggly.)
Remove cake from oven and let stand at room temperature until completely cool.
Cover and chill overnight.
*When slicing cheesecake, to insure tidy slice be sure to use a thin knife and wipe the blade clean between slices.
**Serve with fresh, seasonal berries.
***Laura Chenel’ s Chabis may also be used successfully as a substitution for Chef’s Chevre.
(Serves Twelve)
½ cup Laura Chenel’s chevre
½ cup lemon curd
12 each frozen mini pastry shells or tartlets
Bake pastry according to package directions.
Cream together lemon curd and chevre until smooth.
Spoon curd into pastry and garnish with sliced strawberry.
