Guinness Chocolate Truffles

Ingredients

• 12 oz Dark chocolate, chopped
• 1/2 cup Heavy cream
• 1/4 cup Guinness stout
• 2 tbsp Unsalted butter
• 1/4 cup Cocoa powder, for coating

Instructions

1. 1Place the 12 oz of chopped dark chocolate into a medium-sized heatproof bowl and set aside.
2. 2In a small saucepan, combine the 1/2 cup of heavy cream and the 1/4 cup of Guinness stout. Heat this mixture over medium heat (approximately 300-325°F or 150-163°C) for 3-5 minutes, until it just begins to simmer around the edges and small bubbles form.
3. 3Carefully pour the hot cream and Guinness mixture directly over the 12 oz of chopped dark chocolate in the bowl. Let the mixture sit undisturbed for 1 minute to allow the chocolate to soften, then gently stir with a spatula or whisk until the chocolate is completely melted and the mixture is smooth and glossy.
4. 4Add the 2 tbsp of unsalted butter to the chocolate mixture. Stir continuously until the butter is fully melted and thoroughly combined, creating a uniform, smooth ganache.
5. 5Cover the bowl tightly with plastic wrap, ensuring the wrap touches the surface of the ganache to prevent a skin from forming. Refrigerate for at least 2 hours, or until the ganache is firm enough to easily scoop and roll without sticking excessively to your hands.
6. 6Using a small spoon or a 1-inch scoop, portion out the firm ganache and roll it between your palms into small, roughly 1-inch diameter balls. Place the 1/4 cup of cocoa powder in a shallow dish, then roll each truffle in the cocoa powder until it is evenly coated on all sides.
7. 7Arrange the coated truffles on a plate or in an airtight container. Refrigerate for at least 30 minutes to allow them to firm up completely before serving.

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