These rich and decadent Stout and Vanilla Chocolate Truffles are the perfect treat to celebrate St. Patrick's Day or any bank holiday weekend.
The combination of stout, cream, and vanilla creates a creamy and luxurious truffle that will round off an evening celebrating all things Irish. Enjoy with a selection of Irish cheeses and a good Irish whiskey to really get into the mood.
Stout and Vanilla Chocolate Truffles
Bean and Goose Chocolate
Rated 5.0 stars by 1 users
Servings
20
Prep Time
30 minutes
Cook Time
10 minutes
Calories
200
These rich and decadent Stout and Vanilla Chocolate Truffles are the perfect treat to celebrate St. Patrick's Day or any bank holiday weekend. The combination of Irish stout, cream, and vanilla creates a creamy and luxurious truffle.
Note - this recipe uses a combination of milk and dark chocolate, you can use all dark chocolate if you prefer. There are numerous stouts available, all with their own flavour profile ranging from traditional chocolate caramel to vibrant fruity notes. Use your favourite, the flavour of the stout will be the dominate flavour in these truffles.
Ingredients
250ml stout beer
175ml cream
1 tsp vanilla extract or seeds from ¼ vanilla pod
30g sugar
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180g Bean and Goose dark chocolate
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120g Bean and Goose milk chocolate
30g unsalted butter
100g cocoa powder
Directions
- In a saucepan, heat the stout beer over medium heat until it reduces by half.
Add the cream, vanilla extract, and sugar to the stout reduction and bring to a simmer.
- Remove from heat and stir in the dark chocolate, milk chocolate, and butter until smooth.
- Chill the mixture in the fridge for 2 hours or until firm.
- Using a small cookie scoop, form the truffle mixture into balls and roll in cocoa powder.
- Store in an airtight container in the fridge until ready to serve.
Recipe Note
Keep it cool.
It is much easier to shape and roll the truffles if your kitchen and your hands are cool. If the mixture starts to soften then put it back into the fridge until it cools down again.
Avoid the grain.
Make sure you do not boil the cream as this can cause the truffle mixture to become grainy.
Manage the split.
If your truffle mixture splits add a small amount of cream and/or chocolate to bring it back together again.