Porter adds depth and flavor to these decadent chocolate truffles. This dessert is sure to wow beer and chocolate lovers!
Makes 60 truffles
9 tablespoons heavy cream
¾ cup semi-sweet chocolate pieces, chopped
¾ cup bittersweet chocolate, chopped
3 tablespoons porter beer
10 ounces milk chocolate pieces, chopped
2 ½ tablespoons vegetable oil
½ cup sweetened or unsweetened cocoa powder
In medium saucepan over medium heat, warm cream slightly. Remove from heat; stir in semi-sweet and bittersweet chocolate pieces. Stir mixture until it is completely smooth. Slowly stir in porter beer, until completely blended. Refrigerate mixture about 30 minutes, stirring occasionally so that it cools evenly. It should still be pliable.
Cover a sheet pan with aluminum foil. Using a teaspoon, spoon truffle mixture onto sheet pan in small dollops, about the size of marbles. Refrigerate about 45 minutes, until very firm.
Make chocolate coating by placing milk chocolate pieces in the top of a double boiler over simmering, not boiling, water. Stir until completely melted and smooth. Blend in vegetable oil. Remove double boiler from heat and pour mixture into small glass bowl. In second small bowl, place cocoa powder. Put small table fork in each bowl.
Using forks, quickly roll each truffle, one at a time, in the coating. Let chocolate drip off the truffles, and then drop immediately into the cocoa, using the fork to roll them around, covering all sides completely. Brush off excess cocoa powder. Return truffles to foil-covered sheet pan and return to refrigerator to harden.
Serve immediately or store covered tightly in refrigerator.