CHARLOTTE, N.C. (QC Life) - Esa Weinreb, Chocolate Maker at The Underground Truffle, knows a thing or two about truffles. And now, you will, too!
Weinreb joined us on QC @ 3 to show us how to make these yummy dark chocolate mocha truffles. Enjoy!
Dark Mocha Stout Truffles
Makes: 30 truffles or 2 small tarts
Prep time: 30 Minutes
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Cook time: 10 Minutes
Cool Time: 3 Hours in Refrigerator, or overnight
Total time: 40 Minutes
Ingredients:
• 4.5 oz / 130ml Dark mocha stout beer of choice (room temperature)
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• 10.6 oz / 300g Dark 70 percent chocolate (chopped small)
• 2 oz / 57g Coconut palm sugar
• 3.5 oz / 100g Cocoa powder
• 1 tsp / 5g Honey, or maple syrup
Directions:
Warm the beer honey or maple syrup and sugar in a small pan until the sugar is fully dissolved. Don’t be tempted to simmer or boil the beer, about 165 degrees is fine.
Place the chopped chocolate into a bowl and pour the warm beer mixture over the chocolate and hand whisk until smooth (use an immersion blender if you have one, not a hand mixer as it will incorporate air into the ganache.
Then refrigerate for at least 3 hours for truffle making or you can fill sweet pastry shells to make chocolate beer tarts and chill them. Can be made the day before.
Truffles: Once the ganache is cooled, with a teaspoon scoop the ganache and hand roll to even size balls about 1 ½ inches in diameter. Once all the balls have been made place the cocoa powder in a deep bowl and roll the balls until totally covered in cocoa powder.
Keep refrigerated, serve at room temperature and enjoy within two weeks of making.
Want to check out The Underground Truffle for yourself? Visit them online by clicking here.
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