Stout Beer Truffles
makes about 12 truffles
INGREDIENTS
1 cup stout beer {I used Guinness}
7 oz bittersweet chocolate {60% cocoa}
1 pinch salt
1 tsp vanilla extract
1 Tbsp butter
DIRECTIONS
Pour the beet into a pot over high heat. Allow to reduce by half, stirring often. Remove from heat and add chocolate, salt and vanilla extract. Whisk until smooth and completely melted. Then add butter and stir until smooth. Cover and refrigerate for at least 2 hours.
Using a melon baller or spoon, scoop out a small amount of chocolate. Roll into a loose ball and then place on plate and chill for 20 more minutes. Take out of the fridge and roll again until shaped like a uniform ball.
For the coating, roll in cocoa powder and place on parchment paper. Chill for at least two hours, until ready to serve.
White Chocolate Irish Cream Truffles
makes about 10 truffles recipe inspired by Ina Garten
INGREDIENTS
2 Tablespoons heavy cream
7 ounces white chocolate, chopped
2 Tablespoons Irish cream liqueur {I used Baileys}
1/2 teaspoon vanilla extract
DIRECTIONS
Place the cream in a heat-proof bowl and set over simmering water. Cook for about a minute, until heated. Add in the white chocolate and using a wire whisk, slowly stir until it’s completely melted. Whisk in the liqueur and vanilla. Cover and chill in the refrigerator for at least 4 hours, or overnight.
Using a melon baller or spoon, scoop out a small amount of chocolate. Roll into a loose ball and then place on plate and chill for 20 more minutes. Take out of the fridge and roll again until shaped like a uniform ball.*
For the coating, roll in powdered sugar or shredded coconut and place on parchment paper. Chill for at least two hours, until ready to serve.
* Note: You can also melt 6 ounces bittersweet chocolate in a heat-proof bowl over simmering water and then coat the truffles or drizzle on top.
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