As aired on March 16, 2012
Recipe Courtesy of Chef Bryan Woolley
3/4 c. Guinness Stout Beer,
16 oz. Semi-sweet Chocolate... minimum 65% cacao
3/4 c. Heavy Cream
Heat Cream & Chocolate together over double boiler.
Add Stout & stir occasionally until all melts together and cohesive.
Chill until chocolate truffle mixture sets up and is "scoop-able" consistency. Min. 2 hours to overnight.
Scoop into chocolate centers, using a melon baller or other scoop, creating a ball shape.
Dip in tempered chocolate
Roll in coating of choice, such as cocoa, toasted coconut, ground gingersnaps, or beer's fine accompaniment-ground salted pretzels.
(Copyright 2012 Sinclair Broadcasting Group)