Porter Spiked Double Chocolate Truffles:
Chocolate truffles got their name from their resemblance to the black spore-like fungus found at the base of oak trees in France, Italy, Spain, and other regions of the world which are sniffed out by trained dogs and pigs. Although I love the aromatic unique flavor of these very expensive delicacies it is entirely different than their sweet dessert counterparts. You can experiment by adding different flavors such as orange or mint extract or your favorite booze and rolling the truffles in different coatings such as sprinkles, cinnamon or chopped pecans. For this recipe we will be infusing a dark ale which adds a sweet and slightly bitter nuance. Coating these tasty morsels in cocoa powder, toasted coconut, and chopped pistachios makes them extra delicious. It takes a few hours to put the truffles together between melting, cooling, and rolling. Try to use quality chocolate such as Ghirardelli or Scharffen Berger. You can prepare the mixture up to a week in advance. After you test a couple, you should end up with about 20 truffles. Enjoy with a robust porter or stout or a glass of good red wine or port.
Ingredients
1 Tablespoon sugar
4 ounces porter
4 ounces semi-sweet chocolate, chips or chopped
4 ounces bittersweet chocolate, chips or chopped
1 Tablespoon unsalted butter, room temperature
2/3 cup heavy cream
1 teaspoon pure vanilla extract
½ cup pistachios, finely chopped
½ cup, shredded coconut, toasted
¼ cup cocoa powder
Directions
1. Over medium high heat simmer the sugar and beer until 1/3 of the liquid remains.
2. Mix the chocolates with the butter in a heat proof bowl.
3. Heat the cream over low heat until it comes to a simmer.
4. Pour the hot cream over the chocolate and butter then add the beer and vanilla extract and whisk until the mixture is smooth and glossy.
5. Pour the mixture into a shallow 8 x 8 inch pan cover and chill until set, approximately 1 hour.
6. Using a small scoop, divide into equal portions and place on a plastic lined tray and place in the refrigerator for 5 minutes.
7. Wearing rubber gloves, roll the chocolate into balls, then roll equal amounts of the truffles in the coatings.
8. Chill for 15 minutes before serving at room temperature.
