Beer is not just for breakfast, as these truffles pack extra smoky flavors from mixing bacon fat (instead of cream or butter) into the chocolate, making a Malted Dark Chocolate Bacon Ganache.  This ganache is then mixed with alderwood smoked salt and can be used for a filling to make an incredible Chocolate Beer Truffles.   Or the Malted Dark Chocolate Bacon Ganache can be used as a filling for a cake layer, adding the rich extra intense flavor to a chocolate cake.  To learn more about chocolate and Making Chocolate Beer Truffles, check out the blog post.

Makes: 1 cup ganache

 

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Feb 2009 | Issue #25

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Malted Dark Chocolate Bacon Ganache with Alderwood-Smoked Salt Truffles
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Dark chocolate is melted with bacon fat and Dried Malt Extract (DME) to make a ganache, then mixed with smoked salt. This ganache can be used to create Chocolate Beer Truffles.
Servings Prep Time
1 cup 5 minute
Cook Time
10 minute
Servings Prep Time
1 cup 5 minute
Cook Time
10 minute
Malted Dark Chocolate Bacon Ganache with Alderwood-Smoked Salt Truffles
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Dark chocolate is melted with bacon fat and Dried Malt Extract (DME) to make a ganache, then mixed with smoked salt. This ganache can be used to create Chocolate Beer Truffles.
Servings Prep Time
1 cup 5 minute
Cook Time
10 minute
Servings Prep Time
1 cup 5 minute
Cook Time
10 minute
Ingredients
Servings: cup
Units:
Instructions
Dark Chocolate Bacon Ganache Directions:
  • In a stainless steel bowl set over a pot filled with 2–3 inches of simmering water, creating a water bath, add the chocolate, bacon fat and DME of choice. Depending on the chocolate you are using and the type of DME you have, many flavors can be created and expressed by this combination. Let slowly the chocolate melt, stirring to combine. Once all the ingredients are evenly incorporated, stir in the smoked salt. The ganache can be used warm or cold.
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 in the molds until hard; refrigerating the mold will speed this process.
  • Fill the molds with warm Dark Chocolate Bacon Ganache moulds, until almost full, repeat with the remaining molds. Topping each mold with tempered chocolate to seal the truffle and lightly dust with smoked salt, creating texture and identifying the type of truffle it is with the smoked salt. Let the chocolate cool and harden.
  • 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 Malted Dark Chocolate Bacon Ganache and Smoked Salt 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.
Malted Dark Chocolate Bacon Truffles Directions:
  • Another option is to cool the ganache in the refrigerator until it is solid. Using a melon baller or small spoon, scoop the ganache into small round balls and roll in either cocoa powder or a mixture of ground malted barley and smoked sea salt. Place the truffles in small paper wrapper or cups and put in an airtight container.