These chocolate stout truffles with cream cheese espresso from Chuck and Welly are made with your favorite coffee stout or milk stout. To make these a little more approachable, a boxed cake mix is used for the truffle body.
- 1 box vanilla cake mix
- sparkky's coffee chocolate milk stout (approx 1 C - depending on your cake mix)
- 6 Tbsp butter, room temperature
- 2 oz cream cheese, room temperature
- 2 C powdered sugar
- 1 1/2 Tbsp espresso powder
- 1/4 C coffee stout
- To make these chocolate stout truffles, make cake in a 9x13 pan as instructed on box (that's why I didn't list any measurements for ingredients), substituting coffee stout (I highly recommend this one!!!) for the water.
- Allow to cool.
- Beat butter and cream cheese until fluffy and well combined.
- Sift in powdered sugar and espresso powder and beat well.
- Add coffee stout and beat until fluffy.
- Crumble the cake in a large mixing bowl and stir in the frosting until you get something gooey, yet moldable.
- Form into balls about the size of ping-pong balls and place on a cookie sheet. They can be really close together - pack 'em in there. I use a small cookie scoop - WAY easier.
- Pop the tray in the freezer for at least 30 minutes to let the goop stiffen a little.
- In a double boiler, melt the chocolate chips and butter and keep stirring until smooth. Reduce heat to low to keep warm and smooth (but make sure you're not overcooking the chocolate!). Set a giant piece of waxed paper or parchment on the counter.
- Remove balls from freezer and dip in the melted chocolate, coating completely, then set on the waxed paper.
- Top with sprinkles before the chocolate hardens.
- Voila! Enjoy! Now you only have like 99 more to go!
- Find the full recipe and post at chuckandwelly.com