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5 from 1 vote

Goat Cheese Chocolates

If you can't find Peruvian peppers or don't want to use them, use your imagination... Raspberries, pecan halves or pistachios would be delicious and fun. These are even better the second day and they freeze for several weeks.
Course: Chocolate
Servings: 25 -30
Calories: 13kcal
Author: Good Dinner Mom


  • 1 -11 oz. package goat cheese unflavored or honey
  • 1 Tablespoon honey optional or to taste
  • ½ cup Peruvian peppers found in the gourmet olive bar
  • 1 -12 oz. package dark chocolate baking chunks or chocolate chips 67% cacao
  • Optional substitution for Peruvian peppers: Pecan halves pistachios, raspberries


  • Bring goat cheese to room temperature or at least soften slightly.
  • If using honey, mix well with the goat cheese until smooth.
  • Place peppers on paper towels and lightly blot to dry.
  • Using your fingers, wrap a small amount of the goat cheese around individual peppers (or nuts or raspberries). Then roll in your hands to create smooth balls.
  • After all the goat cheese has been used up, place the balls in the refrigerator for 30 minutes to allow the cheese to set up again.
  • At the end of cooling time for the cheese balls, place the chocolate in a microwave safe bowl and microwave on high in 40 second increments, stirring intermittently until fully melted. (Alternately, melt the chocolate in a double-boiler over boiling water.)
  • Dip each ball in the chocolate and using a fork, roll until covered. Remove the chocolate covered goat cheese and shake off excess chocolate.
  • Place chocolate ball on parchment paper.
  • Continue until all balls are covered. If desired, place the remaining chocolate back in the microwave to "thin" the chocolate and then place a couple tablespoons into a plastic bag. Seal the end of the bag, clip a tiny hole in the corner of the bag and drizzle over the top of the chocolates for a finished look.
  • Place chocolates, still on parchment paper, back in the refrigerator for at least an hour, but if you can, three hours is a good amount of time to allow the flavors to incorporate.
  • Store any leftovers in an air-tight container in the refrigerator for up to a week, or freeze for up to two weeks.


Serving: 1g | Calories: 13kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 4mg | Calcium: 3mg | Iron: 0.1mg