Nothing says Valentine's Day like chocolate, but nothing says "beating a dead horse" like nine zillion Valentine's Day posts. Therefore, we hope you enjoy this belated sweet treat for your long-distance-loved-one-flying-in-on-Friday, your chocolate-fiending roommate, or for yourself on those nights you spend lying in front of the TV eating candy and watching reality TV. Hey, if Peggy Bundy can do it, so can you.
While this truffle recipe is wildly easy, you'll need a good day or two to really let them set into their chocolatey goodness, so plan on making them hours ahead if you're planning to make them for company. The stout (in this instance, Young's Double Chocolate Stout) can be any old stout, but using a chocolate stout lends a chocolate creaminess that you'll be happy you had.
This recipe makes about 20 medium-sized truffles.
What You Need
- 1/2 c. chocolate stout, reduced by half
- 12 oz. semisweet chocolate, chopped (or just use chips)
- 2 tbsp. butter
- 1 c. heavy cream
- extra white, dark or milk chocolate for melting/coating
What You Do
- When stout is reduced (texture will be thick enough to lightly coat a spoon), stir in butter and heavy cream and bring to a simmer. As soon as bubbles start forming, pour over chocolate bits. Whisk to blend and leave in the fridge until ganache is set, at least 3 hours.
- Using a melon baller or spoon, scoop out ganache and roll into balls. Place on parchment paper and stick back in the fridge for another couple of hours to harden.
- Melt whatever chocolate you prefer and roll ganache in chocolate, then roll in whatever coating you choose (suggestions: dutch cocoa, chopped nuts, coconut, graham crackers, or ground espresso). Stick back in the fridge for 3 hours or overnight, until truffles have formed hard candy outer shell.
