Your palate, your preference, so use any beer you enjoy. Keep a wet towel near to wipe your hands between each truffle for ease of rolling.
Recipe from bakersroyale.com.
- 9 ounce dark chocolate (65-percent cacao)
- ½ cup heavy cream
- 3 tablespoons of beer
- 1/3 cup unsweetened cocoa powder, Dutch process
Place chocolate and heavy cream in a heat-proof bowl over (not on) simmering water. Let chocolate and cream heat up for 3 minutes untouched. After 3 minutes, whisk mixture until fully incorporated. Remove bowl from heat and let cool for 20-30 minutes. Slowly and gently stir in beer. Pour finished mixture into a flat casserole pan. Cover the surface with plastic wrap and refrigerate until set, about 3 hours.
Remove chilled truffle mixture. Using a melon-baller, scoop out chocolate rounds. Finish forming truffles by hand and place on parchment-lined baking sheet. Dust truffles with unsweetened cocoa powder to finish. Makes 28 1/2-inch Truffles
Per serving: 65 calories; 5 g fat (3 g saturated fat; 69 percent calories from fat); 6 g carbohydrates; 6 mg cholesterol; 3 mg sodium; 1 g protein; 1 g fiber.
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