Today I made chocolate truffles with Brooklyn Brewery Black Chocolate Stout. It was a good day.
I came across this recipe while perusing beer photos on Pinterest (follow me! I have a beer board!). I didn’t completely trust the recipe because it called for 3 tablespoons of beer. What kind of beer? That’s not specific enough for me, so I consulted Giada De Laurentiis’s balsamic chocolate truffle recipe that I’ve made in the past. They were very similar, so I just figured I’d sub in beer for balsamic vinegar.
Since the main ingredient of the recipe was chocolate, I thought a great beer to use would be Brooklyn’s Black Chocolate Stout. I knew it would enhance the chocolate flavoring of the truffles. Another good option would be an espresso stout or any coffee flavored beer, really.
I pulled out the hand-me-down double boiler we’ve never used (the last time I made truffles I used a big metal bowl nestled in a pot of hot, but not simmering water. It works just fine, if you don’t have a double boiler). I melted down 8 1/2 oz of chocolate with 1/4 cup of heavy cream, then poured the mixture into a separate bowl. While it was still hot, I mixed in a little less than 3 tbsp of the beer.
After the beer was completely mixed in, I let the mixture cool in the refrigerator for an hour, then took it out and let it sit at room temp for another 2 hours. Then I molded the chocolate into small, 1-inch size balls and rolled them in cocoa powder so they were coated. Easy! And delicious.
A quick aside: Food bloggers, I salute you. I don’t know how you take photos of food while you’re cooking it. I had delusions of “Oh, I’ll just take a photo of this chocolate dripping from a spoon while I’m melting it.” But no. No, I can’t do that, because the chocolate will burn if I stop stirring it. Plus, it’s all lumpy until it’s completely melted, then it needs to be removed from the heat right away and lumpy chocolate won’t make a great photo. I have a newfound appreciation for food prep photos.