Wednesday, September 7, 2016

Chocolate Stout Truffles: Beer Lovers Day

Today is National Beer Lovers Day. I like a good chocolate stout, and I'm lucky enough to live in an area with several microbreweries that produce Chocolate Stout. Chocolate Stout adds a bit of creaminess that enhances the taste of these beer 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.

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