Savoury goat’s-milk-cheese truffles

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  • Makes 8
  • Easy
  • 10 minutes
  • Quoin Rock Vine Dried Sauvignon Blanc 2005


  • 200 g chevin
  • 1 caper berry
  • 1 t chilli-and-tomato jam
  • 1 T flaked almond, toasted
  • ½ t smoked paprika
  • ½ t mixed cumin and mustard seeds
  • 1 T chopped fresh herbs
  • 1 t freshly ground organic rainbow pepper

Cooking Instructions

Divide the chevin into 8 equal-sized truffles.

Insert a caper berry into one of the truffles. Drizzle the chilli-and-tomato jam over another.

Roll each of the remaining truffles in the lemon zest, almond, paprika, mixed cumin and mustard seeds, chopped herbs or pepper.

Place in small paper moulds and store in an airtight container.

Serve from the container or offer as a dinner-party gift.


TASTE’s take:

If life is like a box of chocolates, heaven is a box of herb and spicy goat’s-milk-cheese truffles

Maranda Engelbrecht Recipe by: Maranda Engelbrecht
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