Cooking with Beer: Chocolate Beer Truffles

Being a poor college student and the only unemployed member of Bitch Beer, I really had to think about handmade gifts for Christmas. I don’t know about you but if I’m going to be receiving a handmade gift, it better be some delicious food.

So I eventually decided that generally everyone loves chocolate and truffles seemed like an obvious choice. Also, I knew adding beer would take these truffles to another level of richness—I was right.

Ingredients

9 oz. of dark chocolate, 70%

1/2 cup heavy whipping cream

3 1/2 TBSP of beer (I used Lagunitas Cappucino Stout but you can use whatever you want)

1/3 cup of cocoa powder

Instructions

1. Combine the heavy whipping cream and broken up chocolate into a sauce pan. Turn the heat to medium and stir the chocolate and cream until completely combined.

2. Remove the pan from heat and let it sit for 20-30 minutes. Once the 20-30 minutes is up, slowly and gently stir the beer in. Then pour the mixture into a casserole pan. Cover the pan with plastic wrap and refrigerate for 3 hours.

3. Remove the truffle mix after the 3 hours and use a melon baller to scoop out some truffles. Form the rest of the truffle by hand and place on a parchment-lined bake sheet.

4. Finish up by dusting the truffles with cocoa powder.

You can end up with any amount of truffles. I ended up with 46 but a lot of mine were on the small side.

Tips to make your truffle forming easier

• Have a dish of water handy to dip your fingers in. Slightly damp fingers will help everything stick and you can also rinse of your hands after each truffle.
• Have patience. There is a serious learning curve to rolling a truffle. It makes sense why these things are price-y.

–Kat