Russian Imperial Stout Chocolate Truffles
Chocolate. It starts as a fruit with these big seeds… That fruit is left to rot, causing the seeds to ferment, activating all these new flavor compounds. Then those fermented seeds are collected and roasted, then shelled and cracked. This is what cocoa nibs are. The cocoa beans are further ground to create Chocolate that we know today.
These Chocolate Truffles start with a chocolate ganache (a mixture of chocolate and cream) that infuses a little Imperial Stout to enhance the natural flavors of the chocolate with the roasty, chocolaty flavors found in this style of ale. Easy to make and versatile when it comes to coatings on the outside. A simple rolling in cocoa powder, to cracked 120ºL crystal malt or dipping the truffles into melted dark chocolate and sprinkling them with a touch of salt.
|10 guests||5 minute|
|Cook Time||Passive Time|
|5 minute||1 hour|
Russian Imperial Stout Chocolate Truffles: Amazing, decadent and delicious Chocolate Truffles infused with Russian Imperial Stout
- 4 ounce chocolate, dark preferably over 62%, chopped
- 1/4 cup cream, heavy preferably organic
- 2 tablespoon Russian Imperial Stout, such as Old Rasputin Russian Imperial Stout or see below for Cooking Beer Alternative Suggestions
- 2 ounce cocoa powder, such as Valrhona Cocoa Powder 100% or TCHO Cocoa Powder
- 2 ounce cocoa nibs, such as Roasted Organic Cocoa Nibs
- 2 ounce Simpson's Coffee Malt from Beer, Beer and More Beer
- 3 1/2 ounce chocolate, dark preferably over 62%, chopped
- 1 teaspoon salt, vanilla infused
- Take 4 ounces of chocolate and chop into small pieces, to increase the surface area, making the chocolate melt faster; place in a stainless steel bowl that will fit on top of a small pan filled with a few inches of water (double boiler). Place the pan over medium heat. Be careful as to not get any water into the chocolate. Add the cream and beer of choice. With a spatula, stir occasionally until the chocolate has melted and the cream/beer has been incorporated into the chocolate. Remove from heat and let sit on the counter for 20 - 30 minutes, or until the mixture is the consistence of peanut butter. You can speed this process up by placing the bowl into the refrigerator, stirring every few minutes.
- Take a large plate and cover it with wax paper. Using a melon baller or a teaspoon, make small uniform balls and place onto the wax paper. Trying not to over handle the chocolate mixture too much, causing them to melt; using your palms, roll each into a round ball and place back on to the wax paper.
- If you want to roll them in coco powder, chopped toasted nuts (hazelnuts, almonds, pistachios) or even in a cracked malt; take a plate and add whatever you would like to use to roll your truffles in. Coat all sides and place into a covered container and refrigerate for at least 30 minutes, or until ready to serve.
- Take the 3 ½ ounces and chop into small pieces and add to another stainless steel bowl. See below for how to temper chocolate, to create the a perfect chocolate coating. Place over a small pan and stir with a spatula until chocolate has melted. Take a cake cooling rack, and place a piece of wax paper underneath. Remove your truffles the refrigerator, one at a time, drop into the melted chocolate, turning/rolling with a small fork, until the truffle is fully coated. Remove from the melted chocolate, place on the rack topping with a pinch of salt on top of each. As the coating chocolate cools, the salt will stick to the top. Finish all the remaining truffles. Once the chocolate has hardened, place into a covered container and refrigerate until ready to serve.
Cooking Beer Alternative Suggestions:
- Kreik for the classic Chocolate Cherry flavor (you could use more beer and reduce it to the same volume to make a stronger flavor if you wish)
- Coffee Stout
- English Porter
- EKU 28 Doppelbock
- Brown Ale