In a small saucepan over medium heat, cook the shallot in oil until softened. Add the garlic and cook until fragrant.
Add the heavy cream, salt and pepper and bring to a boil. Reduce heat and simmer until thickened; 2-3 minutes
Whisk in the goat cheese until well combined and remove from heat. Allow mixture to cool for 10 minutes and whisk in the bourbon maple syrup and chives. Serve warm