Chocolate Goat Cheese Truffles

“Here’s an easy recipe for the holiday season or the perfect accompaniment with a glass of red wine and a roaring fire.” – Chef Brian Parks

Chocolate Goat Cheese Truffles

Chocolate Goat Cheese Truffles

Wine for Chef: Bodegas Volver La Mancha Tempranillo 2007
Prep Music: Bona Drag by Morrissey

6 ounces fine-quality bittersweet Spanish chocolate chopped

6 ounces (about 3/4 cup) fresh goat cheese 2 tablespoons confectioners’ sugar

1/2 teaspoon vanilla extract

1/8 teaspoon pure lemon extract

1/4 cup unsweetened cocoa powder, sifted, for coating the truffle

1 pinch of sweet smoked paprika (Pimenton Dolce)

In a metal bowl set over a pan of barely simmering water melt the chocolate, stirring until it’s smooth. Remove the bowl from the pan, and let the chocolate cool slightly. In a bowl whisk together the goat cheese, confectioners sugar, vanilla, and lemon extract until the mixture is light and fluffy. Then whisk in the chocolate until the mixture is combined well and chill the mixture for 1 hour covered or until it is firm. Form heaping teaspoons of the mixture into balls and roll the balls in the cocoa powder with the sweet smoked paprika. Chill the truffles on a baking sheet lined with waxed paper for 30 minutes or until they are firm. The truffles keep in an airtight container for 3 days chilled.

Spanish Caravan Catering

Many chefs attribute their culinary career to the inspiration of their families, but Brian Parks began his cooking career because he wanted a job that gave him the chance to ski.  Brian began in the mountains of Colorado and then spent 8 years in New York City cooking at high profile restaurants, such as the BBQ joint Blue Smoke and Mario Batali’s Spanish-inspired Casa Mono.  It was during his years at Casa Mono, working with Chef/Partner Andy Nusser, that he found a love for the flavors of Spain.  After leaving Casa Mono, he helmed the stoves as chef at Buceo 95, an Upper West Side tapas and wine bar.

After moving to Seattle with his wife Jenny, Chef Parks most recently was Chef d’Cuisine at Quinn’s Pub on Capitol Hill and is currently the proprietor of Spanish Caravan Catering, a catering company featuring food and cooking styles of the Iberian Peninsula. For more information on Chef Brian Parks and Spanish Caravan Catering, visit

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