Deeply rich but not terribly sweet, chocolate truffles are the Wall Street tycoon of confections. Dark chocolate pairs beautifully with a cup of joe, so flavoring the base ganache with a brew marked by serious roast and coffee notes is just plain common sense. Offer them up as a clever dessert (with a last nip of beer), or present them as an expression of stouthearted love to your valentine.
Makes: 24 trufflesIngredients:
- 8 ounces bittersweet chocolate (62% cacao)
- ½ cup heavy cream
- 2 tablespoons Mikkeller Beer Geek Breakfast or other coffee stout
- ½ teaspoon pure vanilla
- pinch of salt
- 1 tablespoon unsalted butter, cubed and softened
- unsweetened Dutch process cocoa powder, for dusting
1. Using the heel of a chef’s knife, finely chop the chocolate and transfer to a heatproof bowl. In a saucepan over low heat, bring the cream just to a boil and pour about half over the chocolate. Set aside 2 minutes. Using a wooden spoon, gradually stir the cream into the chocolate (it should begin to look shiny and smooth). When completely smooth, bring the remaining cream back up to a simmer, pour over the chocolate, set aside another 2 minutes, then stir in as before. When the chocolate and milk are completely combined, stir in the beer, vanilla and salt. Stir in the butter last.
2. Pour the ganache into an 8-by-8-inch baking dish and set aside at room temperature 30 minutes.
3. Refrigerate the ganache 30 minutes more, or until cold but still pliable.
4. Using a melon baller or teaspoon, scrape up rough balls of the ganache and transfer to a baking sheet lined with parchment paper. Refrigerate 15 minutes.
5. Dust hands lightly with cocoa powder, and either coat the rough-hewn shapes in the remaining cocoa powder, or roll first into more perfect balls. Transfer truffles a few at a time to a small sieve and shake to remove excess cocoa. Transfer to an airtight container and refrigerate.
6. Remove truffles from refrigerator 15 minutes before serving, re-rolling in a bit more cocoa powder if desired. The truffles will keep, refrigerated, up to 2 weeks.
PAIR WITH: your stout leftovers, or contrast the chocolaty bites with fresh, fruity framboise.