Chef's Table

Caramelized Cocoa Nibs in Imperial Stout Chocolate Beer Truffle

Using a Russian Imperial Stout to create a syrup, that is then used to coat and caramelize cocoa nibs. These Caramelized Cocoa Nibs in Imperial Stout can be then used as great filling for Chocolate Beer Truffles.

CourseChocolate
CuisineAmerican, Beer Cuisine, Belgian, Vegetarian
Cooking Beer StyleRussian Imperial Stout
SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Valentine’s Day, Winter Seasonal, Year Around Seasonal
Food SectionCandy, Chocolate, Chocolate Truffles
Cooking MethodBaking with Beer, Cooking with Beer
BreweryBeer Advocate, Firestone Walker Brewing Co., North Coast Brewing Co.

Servings	Prep Time
1/2cup	5minute

Cook Time	Passive Time
10minute	30minute

Servings	Prep Time
1/2cup	5minute

Cook Time	Passive Time
10minute	30minute

Ingredients

1/2cup Russian Imperial Stout,such as Old Rasputin Imperial Stout, Firestone Walker Parabola or other Russian Imperial Stout
1/2cup sugar, organic
1/4cup cocoa nibs,such as *
1pinch salt, sea or smoked

Instructions

Caramelized Cocoa Nibs in Imperial Stout Chocolate Beer Directions:

In a medium-sized pot with a thick-core bottom, add the Russian Imperial Stout and sugar; bring to a boil over high heat. Stir to fully dissolve the sugar. Once the syrup is boiling, reduce heat to medium to prevent burning. Using a candy or laser thermometer, cook until the temperature hits 200°F | 93°C; this will take about 10 minutes. Add the cacao nibs and stir to evenly coat. Cook the nibs for 5 minutes. The temperature should be around 212°F | 100°C – 215°F | 102°C.
Pour the syrup and nibs onto a sheet tray lined with a Silpat or parchment paper. Let cool to room temperature.

To Make Caramelized Cocoa Nibs in Imperial Stout Chocolate Beer Truffles:

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.
Using a spoon, scrape up about half a teaspoon of the syrup and nibs. Then, placing some softened butter on your hands, roll into little balls. Add the individual balls to each bittersweet lined truffle molds. Top with extra dark chocolate to seal the truffle. Tap the mould on the countertop to remove any air bubbles and help the chocolate fill around the caramelized cacao nib balls. Place in the refrigerator and let set until the chocolate is fully hardened, 30 – 40 minutes.
On a clean work surface, turn the molds upside down and tap them on the countertop, to help the truffles pop out of the mould. Transfer the Chocolate Beer Truffles filled with Caramelized Cocoa Nibs in Imperial Stout 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.

Recipe Notes

Chocolate Beer Truffle Recipes:

Executive Chef: Sean Z. Paxton