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Pistachio and Goat Cheese Truffles

Pistachio and Goat Cheese Truffles

  • Prep Time: 10 minutes
  • Total Time: 30 minutes plus time to chill
  • Yield: About 24 truffles


  • 4 ounces cream cheese, softened at room temperature
  • 4 ounces soft mild goat cheese, at room temperature
  • 2 teaspoons minced onion
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon finely ground black pepper
  • 1/2 to 3/4 cup finely chopped toasted pistachios
  • Dried or fresh fruit, for serving (optional)
  • Crusty French bread, for serving (optional)


  • Combine the cream cheese, goat cheese, onion, Worcestershire, and pepper in the bowl of a mixer and beat at slow speed until thoroughly combined. (alternatively, you can place these ingredients in a medium mixing bowl and stir to combine using a soft rubber spatula.) Transfer the cheese mixture to the refrigerator until chilled and quite firm, at least 1 hour and up to several days in advance.

    Remove the cheese from the refrigerator and scoop into tiny portions about 3/4 inch wide, about 1 scant tablespoon, using a tiny portion scoop or spoon. Working quickly, roll the balls until smooth, then roll each truffle in the nuts until thoroughly coated. Transfer to a serving plate and refrigerate until ready to serve.

    Serve with fruit and/or crusty bread.