Happy International Stout Day! Hope you have a few nice stouts lined up for tonight. My husband is a stout fanatic so we have more stout in the house than anyone probably needs, and there’s a bottle of Barrel Aged Leann Folláin from O’Hara’s ready for us to fight over.
I’ve wanted to cook with stout for awhile, and Stout Day seemed like the perfect excuse to experiment. Chocolate and stout are a delicious combination, and one that works beautifully in these chocolate stout truffles. The stout adds a subtle complexity to the chocolate. You can definitely taste it in the background, and it’s more obvious straight out of the fridge.
I paired Galway Bay’s Buried At Sea with 54% chocolate for these truffles. The stout is rich with chocolate (and smells delicious when it’s being reduced!) and I think a higher percentage of cocoa would overwhelm it.
Chocolate Stout Truffles
Makes about 26-30 truffles
350g chocolate (50-60% cocoa), finely chopped
125ml double cream
1 tbsp butter
Cocoa powder, for dusting
Pour the stout into a saucepan and bring to a boil. Reduce the heat and simmer until the stout has reduced to 125ml. You may need to measure it a couple of times to make sure you don’t reduce it by too much so keep a jug handy.
Put the chocolate into a large bowl and pour the hot, reduced stout over it.
Heat the cream until it’s just about at a simmer and pour it over the chocolate and stout. Leave for a few minutes and then mix it well. Mix in the butter.
Cover the bowl with cling film (lay the cling film directly on the mix) and refrigerate for about 1 and a half hours until firm.
Using a melon baller or a teaspoon, scoop the chocolate into balls and roll each one in sifted cocoa powder.
Store the truffles in the fridge in an airtight container for about 3 days, although they probably won’t last that long!
Enjoy with your favourite stout!