Want even more truffles? Right this way, please.
- 2 tablespoons India Pale Ale
- 9 ounces bittersweet chocolate (70% cacao), chopped
Preheat oven to lowest setting (150° or 200° on most ovens). Mix demerara sugar and beer in a small bowl. Spread out mixture on a parchment-lined baking sheet in a thin, even layer. Let dry out in oven 12 hours (or overnight) with door slightly ajar. Mixture should feel like demerara sugar again. Transfer beer sugar to a small bowl.
Place chocolate in a medium bowl. Bring cream to a simmer in a small saucepan over medium heat. Pour over chocolate and let sit until chocolate is softened, about 3 minutes. Whisk until smooth. Cover and chill until ganache is firm enough to roll into balls, at least 3 hours.
Scoop out a scant tablespoonful of ganache. Roll into a ball (if you’d like, wear disposable gloves to keep your hands clean), then roll in beer sugar. Place on a parchment-lined baking sheet. Repeat with remaining ganache. Chill truffles until firm, at least 1 hour.
Do ahead: Ganache can be made 3 days ahead; keep chilled. IPA sugar can be made 1 week ahead; store airtight at room temperature. Truffles can be made 1 week ahead; store airtight in the refrigerator.
8 Decadent Chocolate Truffles Recipes
Truffles are a gift from the chocolate gods that we simply cannot get enough of. We love them, almost in any variation, from chili kicking to beer infused. Here are eight favorite truffle recipes pulled from Honest Cooking.
Coconut White Chocolate Truffles
A classic combination, where the coconut flakes give extra texture, and the white chocolate adds a smoothness to the flavor.
Whiskey, Chocolate and Walnut Truffles
What you hated in chocolate when you were young (hopefully)—booze—now takes the delicious forefront. Whiskey and chocolate make sweet love to each other in these delicious truffles.
Chocolate Beer Truffles
Two of the best things in life, beer and chocolate, combine for something even better. Cheerio!
Chocolate Chili Truffles
One of the first rules of chocolate is that it is always (ALWAYS) a good idea to add chili to it.
Sinful Nougat Truffles
Double-coated with dark chocolate and sprinkled with nuts, these truffles have a ridiculously delicious nougat center.
Red Wine Chocolate Truffles
See a pattern here? Yes, we like to add alcohol to our truffles. But can you really blame us? It is so delicious!
Chocolate Cherry Truffles
Roasted hazelnuts, cherries, cherry liqueur (there we go again with the booze) and homemade marmalade are packed into these lovely little nuggets of goodness.
Chocolate Truffles with Chili Salt
A little bit of salt always works wonders with chocolate, and when the salt has a slight chili kick—welcome to chocolate heaven.
This article has been posted with permission and originally appeared as 8 Best Chocolate Truffles Recipes on Honest Cooking.
Say I Love You With Homemade Chocolate Truffles Soaked In Wine [Recipe]
Love it or hate it, there are two things Americans can’t seem to live without on Valentine’s Day: chocolate and wine. Consumer reports show Americans spent over $707 million on sweets and $23 million on wine for the heart shaped holiday last year. That amounts to a whopping 127 million pounds of candy, 2 million bottles of wine and an undisclosed number of cavities.
This year, why not skip the Russell Stovers in favor of something with a little more love…and alcohol. Try our recipe for homemade chocolate truffles dipped in wine syrup and earn extra bonus points from your boo.
Whether you’ve planned a romantic evening with your loved one or pre-purchased tickets to 50 Shades of Grey with your nearest and dearest Galentines, our taste-tested recipe will put a chocolate covered smile on the wine lover in your life.
36 Gifts and Gadgets For Anyone Who Loves Drinks
Chocolate Truffles with Pinot Noir & Sauternes Syrup
Cook time: 2 hours
Yields: About a dozen truffles depending on size
For the truffle:
1lb of dark, semi or bittersweet baking chocolate
1 cup of heavy cream
2 Tablespoons of red wine
For the toppings:
½ cup of chopped almonds
½ cup of coconut flakes
¼ cup of Pinot Noir
¼ cup of Sauternes
½ cup of light brown sugar
In a small sauce pan, heat the heavy cream and red wine, stirring frequently. Once the liquid comes to a boil, remove from heat. Pour the hot liquid onto the chocolate and whisk until the chocolate is fully melted. Place the bowl of melted chocolate into a larger bowl filled with just enough water and ice that it does not spill into the smaller bowl. Set aside or put in the refrigerator until the truffle batter hardens. At first, you’ll want to stir the batter occasionally to make sure the mixture hardens at an even pace.
This hardening process will take about 1.5 to 2 hours giving you ample time to prepare the toppings.
For the toppings, you’ll start by preparing a wine syrup. Wine syrup is simply a 1 to 1 combination of wine and sugar. While most bakers prefer a dry red wine like Cabernet to bake with, we decided on a fruit forward red wine, Pinot Noir, for more distinct flavor. We also experimented with Sauternes, a sweet white wine from Bordeaux, with positive results.
To create the wine syrup, simply bring equal parts wine and sugar to a boil, then simmer until the sugar is fully dissolved. Pour the red wine syrup over the chopped almonds and the white wine syrup over the coconut flakes. Allow the toppings to sit in the syrup for about 10 minutes to soak up flavor. In the meantime, preheat the oven to 300 degrees.
Once the toppings have had a chance to soak, drain the syrup through a fine sieve. Spread out the toppings out onto a parchment paper lined baking sheet and place in oven to dry for about 10 minutes. Check frequently so as not to burn. Once the toppings are adequately dried out, remove from the oven. You may need to break up the toppings if they have candied.
When the truffle batter has hardened, use a melon baller or small ice cream scoop to create little balls. Roll them in your hands to shape. Pro-tip: You might want to use powder free latex gloves. Also, keep the truffle bowl in the ice water as this will prevent the chocolate from softening.
Generously roll the truffles in the topping bath.
Present your labor of love in a heart shaped box or platter and prepare for plenty of xoxo’s in return.
Clara Kim & Jeff Weiner make food, drink wine and write about it on their food blog, Make A Story
1. Line a small baking tray with baking paper and set aside.
2. Place a tablespoon of water in a small saucepan and sprinkle the sugar on top. Place the pan over medium heat, swirling gently until the sugar dissolves. When it begins to bubble at the edges, add the hazelnuts and stir gently. The sugar will begin to crystallise keep stirring gently until the crystals begin to dissolve and gradually turn into caramel. When it is golden brown, remove the saucepan from heat and tip the mix out onto the lined tray. Allow to cool completely (about 30 minutes) then transfer to a food processor and process until finely crushed. Set aside in a small bowl.
3. Put the cream and butter in a small pan and place over medium heat. In the meantime, place the 225g of chopped chocolate in a medium-sized bowl. As soon as the cream mixture comes to the boil, pour over the chocolate. Leave for a minute, then stir gently to melt the chocolate. If there is any solid chocolate remaining, place the bowl over a pan of gently simmering water to help things along. Allow the mixture to cool to room temperature before folding in the Frangelico, hazelnut praline and salt. Cover with cling film and leave in a cool place until the mixture is set – this may take several hours, or even overnight. (If you are in a hurry, you could refrigerate it for up to 2 hours, but I dislike this method as the chocolate can set unevenly and become lumpy when stirred.)
4. When the truffle mixture is set but still malleable, use a teaspoon to scoop out portions of about 15g each, then shape into balls with your fingers (your palms tend to be warmer and melt the chocolate). Place on a tray lined with baking paper and chill in the fridge while you melt the chocolate for the coating.
5. Melt 75g of the extra 100g chocolate over a pan of gently simmering water, then remove from heat and stir in the remaining 25g. Stir until melted and combined, then dip the truffles one at a time into the melted chocolate and return to the lined tray.
6. When all of the truffles have been dipped, roll each ball in the palms of your hands to ensure that the chocolate coating is nice and thin and sets evenly – it is messy work, but well worth it to get the experience of biting into the thin shell later. Place on a fresh sheet of baking paper, then, just before the chocolate sets completely, dust with cocoa powder.
7. Store in the fridge for up to 10 days.
Tip: if you're short on time, cut the ganache into squares, lightly dust with cocoa, and serve on a small tray. You won't get the pleasure of biting through the thin chocolate shell of the full recipe, but it is December, and one needs to be pragmatic.
Stout Cranberry Mascarpone Chocolate Truffles
I do this thing every year, and I think you should do it, too. It’s about resolutions. I make one every year, but they aren’t about denying myself things in a way that I will spend the year torturing myself with goals that revolve around fitness or money.
They’re about ways I want to add to my life, things I want to do, things other people call “bucket list” (I hate that term, if you want to do, just do it! Don’t add it to a list!) items.
Find something you’ve always wanted to do and make it your goal. Want to go to Panama? Figure out how. Of course you can, don’t look at me like that. What do you need to do? Take a second job? Save all your money until next November when you’ll go on a Central American holiday?
Whatever it takes, it can be done. Make a goal to do something you’ve always wanted to do, stop making resolutions to hate yourself for a few months then hate yourself for giving up.
A handful of years ago my New Years goal was to get published, 6 months later I had a book deal. The next year it was to get paid to write for magazines, that year I wrote about Homeboy Industries for a magazine and it’s still my favorite thing I’ve ever written.
This year my New Years goal is get work as a travel writer. Sure, I’ve done a few things. I’ve written this, and this, but I want more. I want something big. I’ll let you know how it goes, but for now, I’m hopeful.
Set your goal, tell me what it is, and we can check in on each other through the year. You’ve got this.
Are you tired of the dinner routine?
Stuck in a rut or looking for fun new recipes to try?
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Aldi's $3 Chocolate Truffles Are My New Favorite Treat
They'd also be the perfect gift for your dark chocolate&ndashloving Valentine!
This is Obsessed: my weekly column devoted to sharing all the things I&aposm loving right now𠅏rom unique food and gift ideas to travel destinations and beauty products—plus some tips and tricks for living your best life.
Aldi used to give me major anxiety, but I&aposve learned to shop at less crowded times and I now enjoy all of the awesome seasonal products the store has to offer. Not to mention the fact that everything is SO. DANG. INEXPENSIVE.
Aldi recently sent me some goodies to try, and though there were lots of yummy things, one *really* stood out: Aldi&aposs Specially Selected Belgian Cocoa Dusted Truffles. They&aposre made of rich, dark, buttery chocolate that&aposs been rolled in a thin layer of cocoa powder for a slightly bitter and coffee-like finish.
They&aposre seriously addicting, and I&aposve never loved a 8-ounce box of $3 chocolate so much in my life. Honestly, I have a hard time believing they&aposre that inexpensive, because they taste really luxe.
What&aposs perhaps most impressive about these chocolates is that they&aposre UTZ and Rainforest Alliance certified, which means they&aposre sustainably sourced, help fight environmental issues and improve working conditions for farmers. Pretty cool, right?
While these truffles are definitely a treat𠅊 four-truffle serving has 240 calories, 16 grams of saturated fat and 16 grams of sugar—they&aposre so decadent that I can usually cut the serving size in half and still satisfy my (usually untamable) sweet tooth after dinner.
These babies hit Aldi stores on 1/29. Do yourself a favor and pick up a box or two. They&aposd make great gifts for your Valentine (or yourself).
Jaime Milan is EatingWell&aposs digital editor for all things newsy and trending. She&aposs always on the hunt for the latest and greatest things to share with EatingWell&aposs readers. In her spare time, you can find her experimenting in the kitchen, tackling home projects with her husband or taking pics of her very photogenic American Eskimo Dog, Grits. Follow her on Instagram at @jaimemmilan.
How to make Coca Cola Flavored Chocolate Ganache filling for your Edible Red Cups:
- Pour finely chopped chocolate into a shallow bowl. The thinner the layer of chocolate, the better.
- Create a well in the center of the chocolate ( a hole where you can see the bottom of the bowl). This will allow the cream to get under the chocolate more easily.
- Heat your cream over medium heat to a simmer on the stove, just until bubbles begin to form.
- Immediately pour the hot creamover the chocolate, making sure it covers all of the chocolate.
- If you have patches of exposed chocolate, gently push it into the cream but do not stir!
- Let the chocolate and cream sit, undisturbed for 3 minutes to allow the chocolate to begin to melt.
- Then begin stirring the mixture in small circles in the center of the bowl.
- As the chocolate and cream start to darken and come together you can begin to make your circle bigger.
- Continue stirring until the cream and chocolate come together then widen the circle again and continue until the entire bowl of cream comes together.
- Be sure to scrape the bottom and sides of the bowl.
- Add drops of LorAnn cola flavoring or another cola flavoring until you get a nice tasting cola ganache.
- I made Coca Cola truffles using real soda a few years ago and I have to say that I liked this cola ganache even better. It had a more pronounced cola flavor.
There really are so many ways you can fill these cups depending on the party or person you are making them for so get creative.
I liked the contrast of the semi-sweet chocolate ganache filling and the “white chocolate” flavored cups. The ideas below will create a sweeter treat.
Bake a Beer Dessert for Game Day
Beer is a many-splendored drink, but it’s not just for sipping (or chugging). It adds interest to all sorts of dishes, from morning pancakes to dinnertime chili. And there are lots of ways to use beer in dessert, whether you favor aggressive IPAs or sweeter pastry beers.
Baking with beer seems like an especially perfect endeavor for tailgating season, and a must-do if you’re hosting any kind of Super Bowl party. Because it involves beer, of course, but also because these booze-infused treats are equally perfect for celebrating the sweet taste of victory or soothing the pain of defeat. (Naturally, they’re delicious at any other time too.)
Another Round The Best Type of Beer Glass for Whatever Style You're Drinking While rich, roasty stouts and porters, which often already have chocolatey elements, are a no-brainer for desserts like cakes, brownies, ice creams, and truffles, there are lots of other styles you can work into sweets. Even mild lager is useful for lightening up a batter, as in our Almond Biscuit Shortcakes with Roasted Figs recipe, but more strongly flavored beers obviously influence the taste as well as the texture of a given dessert. Peach, cherry, and raspberry lambics work well in jammy or fruity desserts, while spiced pumpkin beers and nutty brown ales add great fall flavor to baked goods, caramels, and frostings. Sour beers and even hoppy, piney IPAs bring bright notes to citrus desserts saisons marry well with fruit and spice and malty, strong Scotch ales emphasize any caramelized elements in a sweet dish.
Always use a beer you’d drink on its own, and feel free to experiment by substituting different styles as long as the flavor and intensity makes sense. For instance, you probably don’t want to use a super-funky Belgian in place of a chocolate porter, but any other rich, mellow beer, from coffee stout to fragrant Christmas ale, would likely work (while still changing the flavor profile a bit). And milder beers are generally better in less strongly flavored desserts where they won’t be overwhelmed, while bigger beers can still shine in stronger-tasting treats, yet also blend in more easily with their deeper flavors.
The Craft Beer Bites Cookbook, $15.48 on Amazon
Jacquelyn Dodd (aka The Beeroness) has mastered the art of cooking and baking with beer these recipes are for smaller bites, so they're perfect for parties.
Keep in mind, beer does affect the structure of baked goods, so you’re better off subbing in your beer of choice in a recipe that already calls for some, rather than just adding it to one that’s beer-free. And while these beer desserts may not get you buzzed (except on sugar), you should still only serve them to adults who are okay with consuming alcohol.
If that’s you, try one of these intoxicatingly delicious recipes to satisfy two cravings at once!
Chocolate Stout S’mores Brownies
Choose a rich, chocolatey stout for these s’mores-inspired brownies to intensify the chocolate in the batter. And once these reach room temp, we recommend reheating individual brownies so the toasted marshmallow topping gets nice and gooey again. Get our Chocolate Stout S’mores Brownies recipe.
Guinness Gingerbread Bundt Cake
You can switch up the icing for this moist, rich cake however you please—drizzle on a beer caramel or a stout fudge sauce, slather on beer whipped cream, or make a simple pour-over icing with three tablespoons of your chosen brew whisked into one cup of powdered sugar. Any of these would also be great over a chocolate stout cake, of course, but gingerbread spices make things a little more interesting. Get our Guinness Gingerbread Bundt Cake recipe.
Chocolate Stout Cupcakes
Dark chocolate stout cupcakes are a great portable option (and if you’re one of those people who doesn’t like chocolate, you can go with citrus IPA cupcakes or malty brown ale cupcakes instead). Again, you can play around with different toppings—try cream cheese frosting, stout fudge frosting, raspberry lambic frosting, white chocolate beer frosting, or even bubbly toasted beer marshmallow meringue that mimics a foamy head—but there’s much to be said for piling even more stout-infused chocolate on top! Couldn’t hurt to sprinkle on beer-candied bacon either. Get the Chocolate Stout Cupcakes recipe.
Guinness Milk Chocolate Ice Cream
Guinness strikes again, but thanks to the plethora of options out there, you can find lots of other craft beer ice cream recipes if you prefer another style. This hearty milk chocolate stout ice cream is especially great for beer floats, though. Just scoop it into a glass and top it off with the beer of your choice (would Southern Tier’s Crème Brûlée vanilla milk stout be too much?). Get David Lebovitz’s Guinness Milk Chocolate Ice Cream recipe.
Brown Sugar Beer Cookies
Beer helps keep baked goods moist and tender, so these brown ale-infused brown sugar cookies stay soft even days after they’re baked. This is a good recipe to try swapping in other beers, including ones with a bit more spice—and if you want even more beer flavor (who could blame you?), ice them with an easy beer glaze using the same brew that’s in the dough. Get the Brown Sugar Beer Cookies recipe.
Pumpkin Beer Monkey Bread with Pumpkin Beer Caramel Sauce
Not everyone loves pumpkin beer, but fans of fall’s seasonal releases will adore this pull-apart monkey bread, with spiced pumpkin ale in the batter and in the caramel that soaks into every sticky morsel. When pumpkin ale is out of season, try a hard cider or malty, spicy ale in its place. Get the Pumpkin Beer Monkey Bread with Pumpkin Beer Caramel Sauce recipe.
Brown Ale Pumpkin Pie Bars
For those who don’t love pumpkin in their beer, but still enjoy autumnal pumpkin desserts, these silky pumpkin pie bars use nutty dark brown ale to boost the caramelized flavors. A boozy, barrel-aged brown is even better with the cinnamon and brown sugar. Get the Brown Ale Pumpkin Pie Bars recipe.
Beer Truffles with Pretzels
These easy chocolate truffles are dynamite with a dark, chocolate-flavored beer, but you can play around with other ales to change the flavor beers with vanilla notes make a lot of sense too. The salty, crunchy pretzel coating is the perfect contrast. Get the Beer Truffles with Pretzels recipe.
Ale and Pretzel Soft Caramels
Another beer and pretzel pairing, these soft, chewy caramels are also a perfect place to experiment with different styles pale ale could become pumpkin beer or American strong ale, even smoked porter…and instead of wrapping these in wax paper to help hold their shape, you could dip them in chocolate for another layer of flavor too. Get the Ale and Pretzel Soft Caramels recipe.
IPA Lemon Bars
A bright, citrusy IPA is a great addition to both the crust and the filling of tangy-sweet lemon bars. Try Meyer lemons when they’re in season for a more floral dimension, and try different styles of IPA if you’re feeling adventurous. Get the IPA Lemon Bars recipe.
Russian Imperial Stout Fudge with Beer-Candied Pistachios
A super-dark, intensely rich and roasty imperial stout with notes of coffee and chocolate is a natural for mixing into decadent fudge—and the beer-candied pistachios on top are a brilliant touch. Get the Russian Imperial Stout Fudge with Beer-Candied Pistachios recipe.
Glazed Doughnut Beer Cake
A beer-infused cake that tastes like a glazed doughnut? Sounds like something you could happily eat for breakfast too! Although, after noon, you can enjoy it with a glass of pale ale to complement the flavors in the batter and the glaze. (By the way, the Beeroness has a ton of other fantastic beer desserts that you should also check out.) Get the Glazed Doughnut Beer Cake recipe.
Check out the best beer subscription boxes to keep yourself in suds, and some of our favorite products with beer in them (because why stick to just drinking it?).
Related Video: How to Make a Beer Milkshake
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