Link to article
Porter and Chocolate Truffles

Course: Dessert | Beer Style: Porter

Porter Chocolate Truffles

As we've proven before, craft beer and chocolate is a pairing that can't get much better! Try these delectable porter chocolate truffles which you can use to make chocolate and beer filled donuts! Yes, you read that right!

Share Post

Prep Time: 1 hour | Yield: 28 truffles

Ingredients

  • 9 ounces dark chocolate, 65% cacao
  • 1/2 cup heavy cream
  • 3 Tbsp of porter
  • 1/3 cup unsweetened cocoa powder, Dutch process

Directions

  1. To make the porter chocolate truffles, place chocolate and heavy cream in a heat-proof bowl over (not on) simmering water. Let chocolate and cream heat up for 3 minutes untouched. After 3 minutes whisk mixture until fully incorporated.
  2. Remove bowl from heat and let cool for 20 - 30 minutes. Slowly and gently stir in porter. Pour finished mixture into a flat casserole pan. Cover the surface with plastic wrap and refrigerate until set, about 3 hours.
  3. Remove chilled truffle mixture. Using a melon-baller, scoop out chocolate rounds. Finish forming truffles by hand and place on parchment-lined bake sheet. Dust truffles with unsweetened cocoa powder to finish.
  4. Remember!

    • Your palate your preference, so use any beer you enjoy.
    • Keep a wet towel near to wipe your hands between each truffle for ease of rolling.
    • Don't forget to use these truffles to make these Chocolate and Craft Beer Filled Donuts!!

Suggested Recipes

Link to article
IPA Beer Cheese Soup

Entree

IPA Beer Cheese Soup

This IPA beer cheese soup made with DC Brau's The Corruption India pale ale is not for the faint of hop heart! Try adding different toppings like spicy popcorn, croutons, bacon or anything that goes with cheese, which is everything!

Read More
Link to article
brine_turkey

Entree

Basic Brine with Beer

Perfect for the cooler months, this basic brine with beer is an instance where the power of beer can be highlighted during the cooking process. Brining is salt's ability to denature proteins, causing some of the muscle to unwind and swell. The brine then gets trapped in these proteins and when cooked, the liquid binds to the muscle creating flavor pockets and a juicier result.

Read More