Guinness Chocolate Truffles

Ingredients

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

Instructions

1. 1Place the 12 oz of chopped dark chocolate into a heatproof bowl.
2. 2In a medium saucepan, heat the 1/2 cup of heavy cream and the 1/4 cup of Guinness stout over medium heat. Watch carefully until tiny bubbles form around the edges and it just begins to simmer, about 3-5 minutes. Do not let it boil.
3. 3Carefully pour the hot cream and Guinness mixture over the 12 oz of chopped dark chocolate. Let it sit undisturbed for 1 minute to allow the chocolate to soften.
4. 4Add the 2 tbsp of unsalted butter to the bowl with the chocolate and cream mixture. Stir gently with a whisk or spatula until the butter is completely melted and the mixture is smooth, glossy, and fully combined.
5. 5Cover the bowl with plastic wrap, pressing it directly onto the surface of the chocolate mixture to prevent a skin from forming. Refrigerate for at least 2 hours, or until the mixture is firm enough to roll.
6. 6Once firm, scoop out portions of the chocolate mixture and roll them between your palms to form small balls, about 1 inch in diameter. You should get about 24 truffles.
7. 7Place the 1/2 cup of cocoa powder in a shallow bowl. Gently roll each chocolate ball in the cocoa powder, ensuring it is evenly coated on all sides.
8. 8Place the coated truffles back in the refrigerator on a plate or tray and chill for another 30 minutes before serving. This helps them firm up further.

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