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

[i:398mtxzt]Note: This recipe scales up easily[/i:398mtxzt]

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. [b:398mtxzt]Using chocolate moulds[/b:398mtxzt]. Temper more chocolate, I use milk for this to offset the bitterness of the ganache. Make you shells (good instructional video here: <!-- m --><a class="postlink" href="">), 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. [b:398mtxzt]Enrobe.[/b:398mtxzt] 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. [b:398mtxzt]Rolling.[/b:398mtxzt] 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.

you can also use the Jamie Oliver lazy bastard method: <!-- m --><a class="postlink" href="www.jamieoliver.com/recipes/chocolate-re...y-chocolate-truffles">www.jamieoliver.com/recipes/choc ... e-truffles

30 seconds desert..

These were fantastic - only had the Jameson Stout one but it was enough to send me home happy

hummmmmmmm

happen to have quite a bit of stout in the mancave at the moment <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->

Must remember to make more next time <!-- s;) --><img src="{SMILIES_PATH}/icon_wink.gif" alt="" title="Wink" /><!-- s;) -->

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.