Saturday, October 27, 2012
American Beer Day: Chocolate Stout Truffles
CHOCOLATE STOUT TRUFFLES
1/2 cup Chocolate Stout, reduced by half
12 oz. dark chocolate (65-75% cacao), chopped
2 Tbsp. sweet butter
1 cup heavy cream
Cocoa powder (Dutch process) or ground espresso
Reduce stout (texture should be thick enough to lightly coat a spoon).
Stir in butter and heavy cream and bring to simmer. As soon as bubbles start forming, pour over chopped chocolate.
Whisk to blend and put in refrigerator (covered with plastic wrap) until ganache is set, at least 3 hours.
Remove ganache from refrigerator, and using melon baller or spoon, scoop out ganache and roll into balls. You can also finish off by hand.
Place each ganache ball on parchment paper and put back in refrigerator for about an hour to harden.
Roll ganache balls in cocoa powder or ground espresso.