Chocolate Goat Cheese Truffles

Despite my passion for chocolate, I generally don't go gaga over truffles. I think it's a texture thing; I like a little crunch or chew with my chocolate. But for New Year's Eve I decided to try a recipe from a book I got for Christmas called "The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes." The recipe was Harold McGee's Chocolate Cheese Truffles and was a combination of dark chocolate with your choice of Camembert, goat's milk, Stilton or Gorgonzola. I picked a cranberry goat cheese. You mix the cheese with one Tablespoon of superfine sugar and one ounce of melted chocolate. You roll that mixture into one-inch balls and refrigerate them for about a half hour to set them. Then you dip them in melted dark chocolate. I loved working with the cheese mixture because it was the perfect consistency for rolling. They looked lovely and got rave reviews. They were almost like a chocolate-covered cheesecake bite. It makes me want to experiment with other cheeses and fillings. I imagine you can make a yummy cheesecake truffle with cream cheese and maybe some graham cracker crumbs. And then maybe a peanut butter version, too.