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.
  • 16 oz Good Quality Dark Chocolate minimum 70% cocoa, shaved or finely chopped.

For Coating (your preference):

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

Instructions
 

  • 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.
  • Reduce by half.
  • Remove from the heat and add the shaved/chopped chocolate. Stir until melted.
  • Allow to cool to room temperature and then cover and refrigerate for about 2 hours.
  • Line a couple of baking sheets with parchment paper. Set aside.
  • 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.
  • 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.
  • Eat the crap out of these.
Tried this recipe?Let us know how it was!

 

 
 
 
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