Let’s hear it for Galentine’s Day! ? ? ?
When I was in high school, every year around Valentine’s Day there was a carnation sale for local charities. The flowers were $1 each, and you bought them in advance and “sent” them to other students–your boyfriend or girlfriend, your crush, your best friend. They came in three colors: red (love), pink (like), and white (friendship).
I always dreaded that day, because it was such a blaringly obvious popularity contest. Every year, the same pretty girls got truckloads of red and pink carnations from boys. I remember sitting in Spanish class and there was a knock on the door: “Carnation delivery!” It was not for me.
The red and pink carnations were never for me. But I always ended up with a modest bouquet of white ones sent to me by my girlfriends, and I always made sure to send one to each of them, too.
I was thinking about the carnation sale the other day, because I talked to my best friend from high school on the phone and it was so nice. Now that I’m married, and a mom, I feel disconnected from the female friendships that once held a central place in my life, and in my heart. And, oh, how I miss them!
So this recipe is my white carnation: a chocolate confection for all of your BFFs. Because let’s be honest: what dude is going to be excited about a goat cheese truffle? No, these are for devouring with pink wine, preferably on the couch, in sweatpants, while binge-watching “Inside Amy Schumer.”
This recipe is adapted from my cookbook, Edible DIY. I remember that when I tested it, I had a little trouble calculating the yield because I ate so much of the truffle mixture as I was forming it into balls. Seriously, these chocolate cherry goat cheese truffles are that good. One batch is enough for at least three lucky Valentines.
- 1 (12-once) package semi-sweet chocolate chips
- 2 (3.5-ounce) or 1 (8-ounce) package goat cheese, softened
- 1/4 cup confectioners' sugar
- 3 tablespoons cherry jam
- Unsweetened cocoa powder or crushed chocolate wafer cookies, for dusting
- Put the chocolate in a heat-proof bowl and microwave in 30 second bursts until almost completely melted. Remove from the microwave and stir until completely melted and smooth. Set aside to cool for 20 to 30 minutes.
- In the bowl of a stand mixer (or using a handheld mixer) beat the goat cheese, confectioners' sugar, and jam until smooth. Beat in the cooled chocolate. Cover the bowl with plastic wrap and chill for at least 1 hour. (Mixture can be made up to this point several days ahead. If it's very cold, let it soften slightly before forming into balls.)
- Line a baking sheet with parchment or wax paper. Pour some cocoa or cookie crumbs into a small bowl. With clean, slightly moist hands, roll scant tablespoons of the mixture into balls. Roll them in the cocoa or cookie crumbs to coat, and then transfer to the baking sheet. Chill the truffles until firm, about 1 hour. Truffles will keep, in an airtight container in the refrigerator, for at least 1 week.