Magneto and I are introducing our parents to each other this weekend in Napa Valley. It’s sure to be a weekend full of laughter, wine, and great food. I’ll be posting all about it on Friday and next week, photos and notes from our meals there. But for now, here’s a sneak peek at the treats I’m bringing up for our families to share.

I first made chevré truffles a very long time ago, back when I was in my 20s in a one bedroom apartment with no dishwasher and a tiny kitchen. But I’d been craving something sweet, rich, and earthy, and was feeling adventurous at the start of my private catering career. So into the minuscule kitchen I went, armed with 1.5 lbs. of dark chocolate and a log of herbed goat cheese. The results were actually shockingly fantastic, as the friend I gifted most of them to reported after devouring them within two days.

Below is a modified recipe, making use of raspberry goat cheese from Trader Joe’s and a scant 8 oz. of dark and semi-sweet chocolate, along with sugar that I raspberried up with a drop of raspberry oil. I think these might go quite nicely with a bottle of sherry or port, or maybe a robust Cabernet that will contrast the sweetness of the raspberry.

RASPBERRY CHEVRÉ TRUFFLES

Ingredients:
8 oz. chocolate (I like a combo of dark chocolate and semi-sweet)
5 oz. raspberry chevré
1/4 cup natural cane sugar
1 drop raspberry oil
1 1/2 drops red beet juice

Method:
1. Melt chocolate in a double-boiler or microwave. For double-boiler, keep water simmering and stir the chocolate until about 2/3 is melted. Remove from heat and keep stirring until smooth. For microwave, heat chocolate on high 30 seconds at a time, stirring between each 30 second cook.
2. Drop in small globs of raspberry chevré, stirring constantly until completely incorporated.
3. Spread in a shallow container and put in freezer until cooled and thickened enough to make balls. Usually 5-10 minutes.
4. Take 1/3 of sugar and add 1/2 drop beet juice. Stir around until sugar is red. Add another 1/3 of sugar, and a whole drop of beet juice. Stir until all sugar has taken on more color. Add remaining 1/3 of sugar and combine thoroughly. Add a drop of raspberry oil and mix until sugar is completely coated with flavoring.
5. Make balls, placing on a nonstick surface (I use a silicon baking mat, but wax paper works just fine). When balls are done, roll each in sugar until coated and place back on nonstick surface.
6. Freeze or refrigerate until fully solidified. Store in airtight container up to 1 week.

Makes 16 truffles.