This goat cheese bonbon recipe is a favorite of Julia’s because the flavors work so well together and it is so easy to make! The filling is rich and creamy with the perfect balance of salty and sweet. You can even freeze the balls to have on hand for up to 6 months!
2 cups fresh goat’s milk cheese
1/2 to 1 cup heavy cream
3 tablespoon local honey
1 teaspoon salt
8 ounces dark chocolate
In a large bowl, mix together goat cheese and 1/2 cup cream. The texture should be creamy and spreadable, like a frosting. If it is too thick, add more cream until you reach this consistency. Mix in honey and salt. Put the mixture in the freezer for about 30 minutes to 1 hour. The mixture should harden like ice cream, but still me malleable. Working quickly, roll the mixture into balls (approximately 1 inch in diameter) and place on a sheet tray with parchment paper. Once complete, move tray to the freezer.
Using a double boiler over low heat, melt chocolate. Once chocolate is melted, use a small fork or skewer to lower each cheese ball into the chocolate to just coat the bottom half. This creates a “shell” on the base of the bonbon to keep the filling from oozing out. Return the dipped bonbons to the sheet tray and allow the chocolate to harden. Once all of them have been dipped, dip a fork into the chocolate and drizzle it over the bonbons (think Jackson Pollock style!). Keep the bonbons chilled until serving (they can be served chilled or at room temperature).
Julia Hallman is a general manager and head buyer at Formaggio Kitchen. She loves chocolate and can’t get enough of it!
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