Chocolate Beer Truffles
Chocolate. And Beer. Two of my favorite things!
I made these truffles so long ago I barely remember what else is in them, but I remember them flying off the plate! I should probably make them again just to be sure…
Chocolate Beer Truffles (make approx 30 truffles) from Endless Simmer
9 oz Dark Chocolate, chopped into pieces (I think I used 75% cocoa)
1/2 cup Heavy Cream
3 Tbsp Beer (stout works well, I used Guiness)
Slivered Almonds (optional, not shown)
Cocoa Powder or Confectioners Sugar for dusting
Place chocolate in heat proof bowl. In a small saucepan, heat heavy cream until just about to boil. Remove from heat and pour over chocolate – let sit for 3 minutes. After 3 minutes, the hot cream should have melted the chocolate and you should be able to stir together. Whisk until smooth, then set aside to cool for half an hour.
After the chocolate has cooled, gently stir in the beer (and almonds if you want), then transfer mixture to a flat, wide pan with a good amount of surface area. Refrigerate for 3-4 hours until set.
Using a melon baller or a small cookie dough scoop (or two spoons and your hands!), scoop rounds onto a plate or parchment paper. Lightly dust with cocoa or sugar, and move to mini cupcake liners to serve.
Filed under: dessert, few ingredients, finger food | 4 Comments
chocolate..beer…truffles..goodness me, what a combination! Dangerously addictive little things i bet
Gorgeous photos too!
Yum YUM. Yay for new posts!
Hi, one tip I’ve learnt through making these truffles: leave out the cream, increase the chocolate and soak the beer in chocolate for as long as possible. They taste much better. You can use milk chocolate too, but you will need more chocolate.