Taking a break from sweet-style cookies for this next holiday treat. Introducing the richest truffle ever, decadent to the highest degree. Combining chocolate, stout and coffee for the perfect flavour combination. With a chocolate ganache center and a cocoa powder exterior, these treats are the ultimate adult snack.
Typically, a ganache is made by mixing heated whipping cream and chocolate for a glossy, smooth and more airy chocolate texture. I tried something completely different for these guys- heating up a chocolate stout in place of whipping cream. The results? A truffle filling that has reached unbelievable heights of chocolate and espresso flavour. The new ganache shall now be known as stout ganache. Drooling yet?
Try to choose a chocolate stout that has been brewed with actual roasted cocoa nibs instead of a chocolate extract. The nibs won’t give an artificial flavour like the extract. Another nice bonus is that the nibs add a small amount of lipids to the beer which will make it a slightly better substitute for the whipping cream which has a really high percentage of fat. Look for a heavy stout with both chocolate and coffee flavours. It will only enhance the end flavour of the truffles. As always, choose your favourite local craft beer that fits this.
The final part of the ganache truffle center is espresso powder and freshly brewed coffee. The espresso powder can be bought at a grocery store or made by baking used coffee grounds at the lowest oven temperature until they are completely dry. Next, put them through a grinder or use a mortar and pestle until a fine powder forms. The store bought stuff is easier however; the homemade espresso powder tends to give a bit more of a crunchy texture to the truffles which is always fun.
I tested a bunch of different stout and chocolate amounts until I found the perfect proportions for the truffles to remain as round little balls at room temperature. No wilting truffles here!
Lastly, use gloves folks! The gloves have 2 main purposes. They slow down the heat transfer from your hands to the chocolate, and they protect your hands from forming a melted chocolate layer which can make rolling subsequent truffles a bit more difficult as the truffles stick to the chocolate layer on your hands.
These truffles store really well in the freezer until ready to gift or serve. These make a fantastic gift idea for fellow stout and coffee lovers. Seriously rich in flavour with an incredible complexity of chocolate and espresso.
Chocolate Stout Espresso Truffles
- Yield: 32 |
- Prep time: 15 min |
- Wait time: 2.5 - 4.5 hours |
Ingredients:
-
12 oz Semi-sweet chocolate chips (Kirkland brand)
-
1/2 cup chocolate stout beer
-
1 tbsp freshly brewed coffee
-
1 1/2 tsp espresso powder
-
1/3 cup cocoa powder
-
1 tbsp icing powder
Directions:
1. Fill a double boiler with water and bring to a boil. Place a medium glass bowl filled with the semi-sweet chocolate chips on top. Stir the chocolate for 3 minutes, it should be just starting to melt.2. Add the chocolate stout, espresso powder and coffee to the melting chocolate. Give it a quick stir and then leave it to heat up for 2 minutes. Whisk the mixture for an additional minute.
3. Take the bowl off the heat and continue to whisk for another 1-2 minutes, or until the stout ganache is smooth, glossy and lump free.
4. Transfer the ganache to a shallow dish and cool to set. Refrigerate for 4 hours - overnight or, freeze for 2 hours if in a rush. The ganache has set when it looks and feels solid to the touch.
5. Line a baking sheet with wax or parchment paper. In a bowl, sift together cocoa powder and icing sugar. Set both aside.
6. Scoop out ganache using a small cookie scoop (~1 inch) and place each scoop on the baking sheet. Freeze for 20 minutes before rolling into balls using glove covered hands.
7. Roll each truffle in the cocoa powder until covered with a fine coating. Store truffles in a sealed container in the fridge or freezer until ready to serve.