Preparation:
In a metal bowl set over a pan of simmering water, melt the chocolate, stirring until it is smooth, remove the bowl from the pan and let the chocolate cool slightly.
In a bowl whisk together the goat cheese, confectioners sugar, vanilla, orange extract and zest until light and fluffy. Whisk in the cooled chocolate and chill, coverd, for 1 hour or so until firm.
Form heaping teaspoons of the mixture into balls and roll in the sprinkles. Chill the truffles on a baking sheet lined with waxed paper for 30 minutes, or until firm. The keep for 3 or 4 days in and airtight container. |
