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Irish Stout Truffles

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Postby andrew » Thu Feb 21, 2013 12:33 pm

100ml double cream
100ml Irish craft stout
200g 70% (or higher) dark chocolate

Note: This recipe scales up easily

Scald the cream in a pan. Bring to a boil and take of the heat the moment the cream starts to bubble. Allow it to cool and then add the stout. Cover and leave in fridge for 24 hours to infuse. Then melt the chocolate in a microwave (we're not tempering so no need for a bain marie) and whisk it into the cream/stout mix.

There are 3 methods of what you can do next:

1. Using chocolate moulds. Temper more chocolate, I use milk for this to offset the bitterness of the ganache. Make you shells (good instructional video here: http://www.youtube.com/watch?v=ETiJYi4Pb00), leave in the fridge for 20 minutes. Then fill each mould with the ganache. Again leave in the fridge for 20 minutes. Finally "seal" the shells with more of the tempered chocolate.

2. Enrobe. Again temper more chocolate. Put the ganache in the fridge until solid (20 minutes-ish). Then using a melon baller, make a truffle from the ganache and then plunge it into the tempered chocolate and then place on a tray. Repeat. Dust with brewers/confectioners sugar.

3. Rolling. This is almost the same as enrobing but without the tempered chocolate. When you make the balls, just roll them in cocoa powder. You will need to make a thicker ganache for this so add a further 50g of dark chocolate to the original recipe.
Andrew
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Postby andrew » Thu Feb 21, 2013 12:35 pm

you can also use the Jamie Oliver lazy bastard method: http://www.jamieoliver.com/recipes/choc ... e-truffles
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Postby Joey.de » Thu Feb 21, 2013 12:42 pm

30 seconds desert..
Fermenting: RIS Capital Barrel, Small porter
from second runnings, brown ale

Bottled: After school ale v3

Mini Keg: soon to be full of brown ale..
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Postby Philgill » Thu Feb 21, 2013 12:50 pm

These were fantastic - only had the Jameson Stout one but it was enough to send me home happy
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Postby emmetg » Thu Feb 21, 2013 2:29 pm

hummmmmmmm

happen to have quite a bit of stout in the mancave at the moment :)
fermenting: X
secondary: X
racking: Bremore Bitter (really bitter)
drinking: mystery beers well aged in my shed
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Postby andrew » Thu Feb 21, 2013 2:36 pm

Must remember to make more next time ;)

I have to do another batch of Metalman, felt sorry for Tim and Grainne last night...

And a tip on what type of chocolate to use. I prefer single estate with fruit notes rather than roasted coffee style notes; this is so it doesn't replace/overpower the same flavours in the stout. Good recommendations are Willie's Rio Caribe and Valrhona's Alpaco.
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Postby Will_D » Thu Feb 21, 2013 2:56 pm

Andrew wrote:100ml double cream
100ml Irish craft stout
200ml 70% (or higher)


Should that be 200 gms of Dark (70% or higher) Chocolate?

Had these before and they were awesome

Must make some!
Drinking:........HBC AG Kit American APA
Pri Fermenting:..AG Paulaner
Sec Fermenting:..LaTrappe Dubbel, AG Pilsner, Aventius AG Clone
Kegged: .........Cider
To Brew:.........HoorsLite, Hefe Dunkel, Dark Pilsner
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Postby padraic » Thu Feb 21, 2013 2:58 pm

Do you whisk the cream while bringing to the bubble? and does the beer get whisked in?
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Postby andrew » Thu Feb 21, 2013 3:38 pm

Will_D wrote:
Andrew wrote:100ml double cream
100ml Irish craft stout
200ml 70% (or higher)


Should that be 200 gms of Dark (70% or higher) Chocolate?

Had these before and they were awesome

Must make some!


Yes Will, you are absolutely correct- 200gs.
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Postby andrew » Thu Feb 21, 2013 3:40 pm

padraic wrote:Do you whisk the cream while bringing to the bubble? and does the beer get whisked in?


Not while bringing the cream to the boil. And I've found you can stir the beer in to mix, it doesn't need a whisk
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Postby johnrm » Thu Feb 21, 2013 11:16 pm

Do you have any suggestions what I do with the remaining 400 ml of Stout? :mrgreen:
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Postby Saruman » Mon Feb 25, 2013 2:51 pm

Well if you are set on not drinking it, add it to some stew or soup or something.
Or mix it with cream and brown sugar and boil for a few mins to make a lovely coffee like pancake syrup.
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