Milk Chocolate Stout Truffles are a festive, boozy blend of silky, milky chocolate and dark, bitter ale dressed in green.
Course Dessert
Cuisine Chocolate
Keyword chocolate, Guinness, truffles
Prep Time 30 minutesminutes
Cook Time 10 minutesminutes
Resting Time 1 dayday
Total Time 40 minutesminutes
Servings 15
Author i sugar coat it!
Ingredients
For the truffles:
227grams40% milk chocolate
118gramsstoutI used Guinness
36gramsdark honey or maple syrup
truffle shellsoptional
For dipping:
200gramsmilk or dark chocolateoptional
Instructions
Make the truffles:
Melt the milk chocolate over a double boiler and set aside.
Heat the sugar in a saucepan, until just melted. Add the stout and heat to a light simmer.
Pour the heated stout mixture over the melted chocolate and blend until smooth with an immersion blender, or by hand with a whisk (stir) or spatula.
Using a silicone mold: Allow ganache to cool at room temperature. Place a silicone mold on a small rimmed tray, then pipe the ganache into mold cavities. Place in the freezer for 4-5 hours. Once set, remove them from the freezer, stretch the mold from all angles to loosen the truffles, then unmold them. Set them on a cooling rack or parchment-line sheet pan and let them set overnight at room temperature. When ready, temper some chocolate and dip the truffles.Using truffle shells: Allow ganache to cool at room temperature, then pipe into shells. Allow to set then cap with tempered chocolate before dipping.Rolling by hand: Pour the ganache into a shallow, rimmed sheet pan and tap to level and remove air bubbles. Place in the refrigerator to firm for about an hour. Use a small ice cream scoop or melon baller to scoop uniformed balls onto a parchment lined sheet pan. Refrigerate the scooped ganache for 10-15 minutes, then work with clean, cool hands to shape the ganache into balls using the palms of your hands.
Dip the truffles:
Temper the dark or milk chocolate (see chart here). Place in a bowl with some depth, to allow for dipping. Drop the truffles one at a time into the chocolate, lift with the dipping fork and tap of any excess chocolate. Place on a parchment-lined sheet pan and allow to set.