Recipe: Chocolate Maple Porter Truffles
Nothing says Valentine's Day like chocolate. This year, skip the heart-shaped cardboard box and make your own chocolates, but show that you really care by making them with beer.
While this truffle recipe is wildly easy, it does take some time. If you are patient, they should rest in the fridge overnight, but if you can't wait (we couldn't), they should sit in the fridge for at least 3 hours to form their shape before serving. We make our truffles with Chocolate Maple Porter, enhancing the rich chocolate flavor. Any stout or porter will do the trick, but using a chocolate-y beer lends a rich creaminess that you'll be happy you had.
This recipe makes about 20 medium-sized truffles.
What You Need
- 1/2 c. Chocolate Maple Porter, 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 beer 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.