SPEAKEASY CHOCOLATE STOUT TRUFFLES
8 ounces bittersweet chocolate, chopped (Guittard)
1/2 cup heavy cream
2 1/2 Tbsp Stout beer (Speakeasy's Black Hand)
1/2 tsp Madagascar vanilla
Dash of salt
2 tsp unsalted butter, cubed and softened
Unsweetened cocoa powder, for dusting
In saucepan over low heat, bring cream just to a boil and pour half over chocolate. Set aside 2 minutes. Using wooden spoon, gradually stir cream into chocolate (it should begin to look shiny and smooth). When completely smooth, bring remaining cream back up to a simmer, pour over chocolate, set aside another 2 minutes, then stir in as before. When chocolate and milk are completely combined, stir in stout, vanilla, and salt. Stir in butter last.
Pour ganache into 8-by-8-inch baking dish and set aside at room temperature 30 minutes.
Refrigerate ganache 30 minutes more, or until cold but still maleable.
Using melon baller or teaspoon, make rough ball-shapes of ganache and transfer to baking sheet lined with parchment paper. Refrigerate 15 minutes.
Dust hands with cocoa powder, and coat rough-hewn shapes in remaining cocoa powder, or roll into more perfect balls and coat. Transfer truffles a few at time to small sieve and shake to remove excess cocoa. Transfer to airtight container and refrigerate.
Remove truffles from refrigerator 15 minutes before serving, re-rolling in a bit more cocoa powder.
Truffles keep, refrigerated, up to 2 weeks.