Desserts/ Recipe

The Great Food Blogger Cookie Swap Reveal: Salted Chocolate Stout Truffles

Happy Cookie Swap Reveal Day Lovely Monkeys!!!
 
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Can you tell I’m excited? That greeting required a whopping 3 exclamation points. And you know what? “!” ah-HA! Another one just for fun!
 
truffle ingredients
Today is reveal day for the second annual Great Food Blogger Cookie Swap. Last year was a time; This year was even better.
 
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While I have yet to receive the cookies coming my way, I have good Christmas faith that they will arrive in due time.
 
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What I sent to Laura @ Food.Love.Happiness, Amie @ Running on Healthy and Eri @ It All Tastes Greek to Me: Salted Chocolate Stout Truffles, recipe c/o The Beeroness.  She said they were easy. She didn’t lie. What she didn’t say was how undoubtedly fantastically addictive they are. Especially the ones with the nuts. I always like the ones with the nuts. I’m just that kind of girl.
 
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Also, friend kaitlyn was gracious enough to craft the wrapping for my “cookies”, but I was asshole enough to forget to take photos. I’m so sorry kaitlyn! Readers, do us a solid and check out her Etsy shop for some pretty fucking awesome hand crafted paper art including writing paper, envelopes, wrapping paper, seals, journals, and all kinds of other super stellar things. 
 
Onto the cookies!

Salted Chocolate Stout Truffles

Ingredients

For the Truffles:

  • 2 C Stout Beer.
  • 16oz  Good Quality Dark Chocolate (minimum 70% cocoa), shaved or finely chopped.

For Coating (your preference):

  • 8oz Good Quality Dark Chocolate.
  • Cocoa Powder.
  • Bashed Candy-Cane.
  • Coconut Shavings.
  • Chopped nuts.
  • Chopped bacon.
  • Coarse sea salt.

Instructions

  1. Place a medium sized pot filled with the beer over high heat. Bring to a boil and watch carefully! Beer = bubbles - do not let it bubble over. Stir frequently and adjust from heat until most of the carbonation cooks out.
  2. Reduce by half.
  3. Remove from the heat and add the shaved/chopped chocolate. Stir until melted.
  4. Allow to cool to room temperature and then cover and refrigerate for about 2 hours.
  5. Line a couple of baking sheets with parchment paper. Set aside.
  6. Remove from the fridge and use a melon baller or spoon to scoop out a small amount of chocolate. Roll into a ball with your hands but be quick or it will melt. Don't worry too much if they aren't perfectly round - they taste just as good if they are rectangles or squares or oblong. Place on prepared baking sheets and chill in the fridge between 20 - 60 minutes.
  7. If you wish to temper chocolate to coat (makes em look fancy-pants):Chop the good quality chocolate into small pieces. Add about half of it to the top of a double boiler over medium heat (If you don’t have a double boiler, place a glass or metal bowl over a pot of water making sure the bottom of the bowl does not touch the water). Stir until the chocolate reaches 115 for dark chocolate, 110 for milk or white chocolate - I don't have a thermometer. I just stirred the crap out of it until it was well melted. Remove from heat. Keep stirring until cool enough to touch. Gently roll the chilled balls with a fork through the melted chocolate and place back on the parchment. Top with nuts, candy cane, coarse salt or whatever else you want. Chill till set, about 20 minutes.
  8. Eat the crap out of these.

 

 
 
 
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If you’re into really good food cooked from scratch with fresh ingredients, drinks with a little somethin’ somethin’ and enjoying what you put in your mouth, this book is for you.

 

Julia Child famously commented, "I enjoy cooking with wine, sometimes I even put it in the food . . . ” Kristy Gardner has taken this idea to the next level in Cooking with Cocktails. Every recipe is touched with alcohol; the result is a punchy visual adventure with roots in Italian and French cuisine that demands enjoying meals with passion, with friends, and with alcohol.

 

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10 Comments

  • Reply
    Diane Balch
    December 12, 2012 at 1:55 PM

    Do tell what did you do with the left over Stout?

    • Reply
      Kristy Lynn
      December 13, 2012 at 12:01 PM

      uh, what left over stout? 😉

  • Reply
    Maddy
    December 13, 2012 at 11:25 AM

    My mouth is watering looking at these beautiful pictures. Yummy deliciousness!

  • Reply
    Meghan@CleanEatsFastFeets
    December 13, 2012 at 12:44 PM

    I’m not part of a swap, but I certainly wish I was now and that I had one of your nutty chocolate balls. These look amazing and yes super easy. I’ll have to give them a whirl.

    • Reply
      Kristy Lynn
      December 15, 2012 at 12:51 PM

      your comments always make me giggle if they don’t make me belly laugh out loud. and trust me – after eating 10 or so of these, i have quite the belly…laugh.

  • Reply
    FrugalFoodieMama
    December 13, 2012 at 2:47 PM

    Okay, holy shit… these sound amazing! 🙂 How did I miss this swap??

    • Reply
      Kristy Lynn
      December 15, 2012 at 12:52 PM

      haha! next year darling, next year.

  • Reply
    Laura D
    December 31, 2012 at 2:55 PM

    These were wonderful! Thank you so much. I had no idea they had stout in them. Such a neat idea and the packaging was wonderful as well

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