Russian Imperial Stout Truffles


Ingredients:

4 OuncesChocolate, 62% Cocao Semisweet Scharffen Berger, chopped
1/4    Cup      Heavy Cream
2 TBSP    Russian Imperial Stout or Beer*

3 1/2 OuncesDark Chocolate, Valrhona 71% Cocao
1 Tsp      Vanilla Fleur de Sel Salt, or other course salt like Grey Sea Salt or Fleur de Sel

Directions:

Take 4 ounces of chocolate and chop into small pieces, to increase the surface area, making the chocolate melt faster; place in a stainless steel bowl that will fit on top of a small pan filled with a few inches of water (double boiler).  Place the pan over medium heat.  Be careful as to not get any water into the chocolate.  Add the cream and beer of choice.  With a spatula, stir occasionally until the chocolate has melted and the cream/beer has been incorporated into the chocolate.  Remove from heat and let sit on the counter for 20-30 minutes, or until the mixture is the consistence of peanut butter.  You can speed this process up by placing the bowl into the refrigerator, stirring every few minutes. 

Take a large plate and cover it with wax paper.  Using a melon baller or a teaspoon, make small uniform balls and place onto the wax paper.  Trying not to over handle the chocolate mixture too much, causing them to melt; using your palms, roll each into a round ball and place back on to the wax paper. 

If you would like to dip them in chocolate, continue with the recipe.  If you want to roll them in coco powder, chopped toasted nuts (hazelnuts, almonds, pistachios) or even in a dark caramel malt (80-120L crystal); take a plate and add what ever you would like to use to roll your truffles in.  Coat all sides and place into a covered container and refrigerate until ready to serve.

Once all the chocolate has been rolled, place the plate back into the refrigerator for 30 minutes, or until firm. 

Take the 3 ½ ounces and chop into small pieces and add to another stainless steel bowl.  Place over a small pan and stir with a spatula until chocolate has melted.  Take a cake cooling rack, and place a piece of wax paper underneath.  Remove your truffles the refrigerator, one at a time, drop into the melted chocolate, turning with a small fork, until the truffle is fully coated.  Remove from the melted chocolate, place on the rack, and place a pinch of salt on top of each.  As the coating chocolate cools, the salt will stick to the top.  Finish all the remaining truffles.  Once the chocolate has hardened, place into a covered container and refrigerate until ready to serve.


* Beer, my suggestions are: Kreik for the classic Chocolate Cherry flavor (you could use more beer and reduce to make a stronger flavor if you wish), Coffee Stout, Porter, Framboise, EKU 28, Doppelbock or even a Brown Ale.