“Filled with mingled cream and amber I will drain that glass again. Such hilarious visions clamber through the chambers of my brain — quaintest thoughts — queerest fancies come to life and fade away, Who cares how time advances? I am drinking ale today.” ~ Edgar Allan Poe, American writer (1809 – 1849)
Rather than do battle for the last bottle of Boulder Beer’s Shake Chocolate Porter, we decided to turn it into dessert. Like it isn’t already dessert in a bottle! My first intent was to use it in a ganache topping for cookies, but the cookies were less than spectacular so we turned the ganache into something totally decadent that didn’t require baking. The cook got to drink the rest of the bottle while waiting for the ganache to harden. <insert evil sounding laugh>
Truffles purchased from the candy shop always have dairy cream in the them (at least, I haven’t found any that don’t), which means they are off-limits for me. But truffles made with beer, now there’s a concept that ‘clambers through the chambers of my brain’!
These truffles are not kid stuff – the porter has a cocoa-coffee-vanilla flavor that makes for a bitter-sweet, rich truffle, dark as a raven. Also, some of your guests might need to be aware that the alcohol in the beer does not burn off.
Chocolate Porter Truffles
Makes about 20 truffles
Time: 20 minutes active + at least 2 hours chilling
3 ounces Chocolate Porter or Chocolate Stout
1 cup of semi-sweet chocolate chips (read label to avoid dairy)
40 dried tart cherries (optional, but highly recommended)
Almonds and/or almond meal
Melted chocolate chips
In a heat-safe bowl set over a small pot boiling water (or a double-boiler, if you have one), warm the beer until it is room temperature, then pour in the chocolate chips. Stir gently until the chips are melted and the mixture is smooth. Remove the bowl from the pot and set in the refrigerator (dry the outside bottom first!) to cool. This ganache mixture will thicken considerably on chilling, until it becomes the consistency of school paste – overnight is fine, but it could be ready in a couple of hours.
Spoon up bite-size portions of the ganache and roll them into balls. If you want, put two dried tart cherries in the centers as you shape the balls. Then, gently roll in one of the optional coatings in order to keep them from getting people’s fingers messy when eating. If you cover the ganache in the melted chocolate chips, you’ll need to apply the sprinkles or chopped nuts, then put them in the refrigerator to harden. Store in the refrigerator, covered, until ready to serve.
Just double, triple, quadruple the recipe as needed for your party. That is, if you decide to share…
“And my soul from out that shadow that lies floating on the floor shall be lifted – nevermore!” (from The Raven, by Edgar Allan Poe)