Goats’ cheese and raspberry truffles

by

goats cheese and raspberry truffles 2Truffles needn’t be only made with chocolate, these creamy tasting truffles speckled with a fresh fruity raspberry burst are great served straight from the fridge. Rich in calcium to aid bone strength and density they are also a good source of protein and they are low in sugar

Makes: 16

Prep: 15 minutes

Chill: 1 hour

What You’ll Need:

  • 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

What To Do:

  • 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.

Cook’s tip:

Serve these tasty snacks with coffee or as a healthy snack.

Please comment