Goats’ cheese truffles
For the suggested coatings (each enough to coat 2 balls)
Place the goats’ cheese into a bowl. Season with sea salt and freshly ground black pepper. Mix until smooth and well combined.
Break off small pieces (about one teaspoonful) of the cheese, roll into a ball and place onto a plate.
To coat the truffles, place each of the suggested toppings into small bowls.
Mix the honey with a few drops of water to loosen it a little and brush it all over a truffle.
Place it into a bowl of topping and swirl it around until it is evenly coated. Arrange on a serving platter and repeat until all of the balls are coated.
The truffles can be made ahead of time, covered and stored in the fridge. Remove from the fridge 30 minutes before serving.