Russian Imperial Stout Truffles
Russian Imperial Stout Chocolate Truffles: Amazing, decadent and delicious Chocolate Truffles infused with Russian Imperial Stout
| Servings | Prep Time |
| 10guests | 5minute |
| Cook Time | Passive Time |
| 5minute | 1hour |
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Ingredients
Imperial Stout Ganache Ingredients:
- 4ounce chocolate, darkpreferably over 62%, chopped
- 1/4cup cream, heavypreferably organic
- 2tablespoon Russian Imperial Stout,such as Old Rasputin Russian Imperial Stout or see below for Cooking Beer Alternative Suggestions
Rolled Chocolate Truffle Coating Ingredients:
- 2ounce cocoa powder,such as Valrhona Cocoa Powder 100% or TCHO Cocoa Powder
- 2ounce cocoa nibs,such as Roasted Organic Cocoa Nibs
- 2ounce Simpson’s Coffee Maltfrom Beer, Beer and More Beer
Chocolate Coated Truffle Ingredients:
- 3 1/2ounce chocolate, darkpreferably over 62%, chopped
- 1teaspoon salt, vanilla infused
Instructions
Ganach Directions:
- 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.
Rolled Chocolate Truffle Directions:
- 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.
Dipping Chocolate Truffles in Chocolate Directions:
- 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.
Recipe Notes
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
- Framboise
- EKU 28 Doppelbock
- Brown Ale
Other Chocolate Truffle Recipes:
Bruin Beer Caramel Truffles Infused with Ginger, Cinnamon and Orange Peel
Caramelized Cocoa Nibs in Imperial Stout Chocolate Beer Truffle
Chambly Noire Beer Brittle for Chocolate Beer Truffles or Beer Bark
Dark Chocolate-Dipped Artisanal Bacon, Encrusted in Applewood-Smoked Almonds
Flanders Red Ale Beer Caramel
Kriek-Soaked Dried Cherry with Framboise Crème Caramel Chocolate Beer Truffle
Malted Dark Chocolate Bacon Ganache with Alderwood-Smoked Salt Truffles
Russian Imperial Stout Chocolate Truffles