When I was a kid, I loved getting chocolate truffles with the cherry filling. This food memory was the inspiration for this Chocolate Beer Truffle recipe. I wanted to make a beer version of this childhood flavor memory, yet adultify it and enhance it to make it even better. The Kriek (cherry) and Framboise (raspberry) fruited Lambic are so full of fruit essence, that the lower pH of the beer style, helps accentuate the fruit characters even further. This Kriek-Soaked Dried Cherry with Framboise Crème Caramel Chocolate Beer Truffle incorporates all that I love about beer, its complexity, its sophistication and its flavor. To learn more about chocolate and Making Chocolate Beer Truffles, check out the blog post.
Rich and creamy, this truffle is complex with wonderful flavors and textures to surprise the eater.
In a small jar, add the cherries and fill with the Kriek to cover the fruit. Seal and let sit at room temperature overnight or until the fruit has rehydrated.
Framboise Creme Caramel Directions:
In a heavy-bottom pot over medium heat, add the Framboise, cream, sugar, corn syrup and salt. Stir with a wooden spoon until the sugar has dissolved. Remove the spoon and let mixture come to a boil. Once the mixture is boiling, do not stir with the spoon, as sugar crystals can form, causing the caramel to become grainy in texture. Cook the mixture slowly until the temperature comes to 230°F | 110°C, then remove the pot from the heat and let cool. Once the temperature is around 120°F | 49°C, the caramel can be added to a pastry bag or Ziploc Freezer Bag.
Chocolate Beer Truffle Directions:
Fill the chocolate molds with tempered bittersweet | dark | semisweet | milk chocolate, filling each shell until full. Tap on the counter to remove any potential air bubbles. Pour the chocolate out, back into it's tempering container. Let the chocolate set, refrigerating the mold will speed this process.
Place a Kriek-soaked dried cherry into the center of each dark chocolate mold, being careful to remove any excess Kriek as to not dissolve the caramel as the truffles sit. Top with the Framboise Creme Caramel. Tap the mold to remove any air pockets and top with the same tempered chocolate to seal and tap again, removing any air bubbles and helping seal each truffle shell. Refrigerate until the chocolate has set.
On a clean work surface, turn the moulds upside down and tap them on the countertop, to help the truffles pop out of the mould. Transfer the Chocolate Beer Truffles filled with Kriek-Soaked Dried Cherry with Framboise Creme Caramel Truffle to a airtight container or candy box, lined with White Glassine Paper Candy Cups. Store in a cool, dry place. These truffles will last for 2 months under these conditions.
Instead of a soaked cherry, try using a fresh raspberry or dried apricot soaked in a Tripel or Unblended Lambic.