Recipe inspired by Ric Orlando, chef/owner of New World Home Cooking 

1. Heat 1/2 cup Shootflying Hill dessert sauce just until warm.

2. Using a wisk, combine the sauce with 21⁄2 ounces of goat cheese and 1/2 teaspoon vanilla extract.

3. Cover tightly and refrigerate until firm.

4. With a melon baller or spoon, scoop out about 2 teaspoons of the mixture and roll it into a ball.

5. Roll the ball in cocoa powder, cinnamon, or ancho chili powder.

6. Repeat as many times as you like!

7. Store the truffles in the refrigerator until you are ready to serve them.

The goat cheese gives the chocolate truffle a surprisingly pleasurable tang. Also, try using the mixture as a dessert spread. Makes about 15 truffles.

Makes 8 empanadas