Salted Chocolate Stout Truffles


For the Truffles:

For Coating (your preference):


  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.


Recipe by She Eats at