PART DESSERT AND PART CHEESE PLATTER, THESE LITTLE TRUFFLES WILL MAKE THE PERFECT ENDING TO ANY DINNER PARTY. SERVED ON A LARGE PLATE, GUESTS CAN EAT AS MANY OR AS FEW AS THEY LIKE, BUT I’M IN NO DOUBT, THEY’LL BE LEFT WANTING MORE.
200ggoat’s milk cheese, room temperature
5 hot Peppadews, quartered
Soften the cheese with a fork and stir in the honey.
Wrap a spoonful of the mixture around a piece of Peppadew, creating a round ball.
Repeat until all the balls have been formed (approximately 18 balls).
Refrigerate for at least 1 hour, allowing the cheese to harden, which will make it easier to handle when dipped in the chocolate.
Melt the chocolate, either in the microwave or using a double boiler.
Carefully dip each ball into the melted chocolate, coating completely.
Remove and place on greaseproof paper to allow the chocolate to harden.