8oz (225 g) good quality chocolate (from a shiny bar, this means it has previously been tempered)
1 tsp good quality coarse sea salt (I used Himalayan Pink Salt)
Instructions
Add the beer to a pot over high heat. Reduce by half (about 1/2 cup remaining), stirring frequently. Remove from heat, add 8 ounces of chocolate, stir until smooth and melted.
Allow to cool to room temperature. Cover and refrigerate until set, about 2 hours.
Use a melon baller to scoop out a small amount of chocolate.
Roll into a ball with your hands, add to a plate and chill for 20 minutes to an hour.
To temper chocolate for the coating-
Chop the good quality chocolate into small pieces. Add about half of it to the top of a double boiler over medium heat (If you don’t have a double boiler, place a glass or metal bowl over a pot of water making sure the bottom of the bowl does not touch the water).
Stir until the chocolate reaches 115 for dark chocolate, 110 for milk or white chocolate.
Remove from heat. Stir continuously, adding a bit of the reserved chocolate at a time until the chocolate reaches 90 degrees (88 for milk or white chocolate). Stir, stir, stir like crazy.
Add the chocolate truffle balls, roll around with a fork until coated.
Remove from chocolate and place on parchment paper, sprinkle with a small amount of sea salt. Chill until ready to serve.
Originally Submitted
6/5/2013
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