These treats incorporate a great local brew – Garrison Brewery’s Irish Red Ale, perfect for St. Patrick’s Day I say. From the Garrison site” “This classic beer style was inspired by centuries of Celtic brewing history, Specialty kilned malts such as dark caramel and munich dominate the Irish Red resulting in a ruby red colour and smooth malty taste” A perfect description if I say so myself.
Plus, since these just a little of the ale, you get to enjoy the leftovers, maybe even WITH your chocolate. Win win!
You will make these in two or three phases, that is if you plan to dip them, as I did. So leave yourself some time for the rolled chocolates to firm up before you dip them. Truffles are also tasty rolled in cocoa, confectioners or cane sugar, or even nuts or coconut, and this will also save you some time and effort. Any way is great!
- 500 grams semi-sweet chocolate
- 175 ml whipping cream
- 75 ml Irish Red Ale
- 10-12 ounces semi-sweet chocolate for dipping if desired, or a quantity of coatings as above
To a saucepan over low-medium heat, add whipping cream and ale. When warmed, remove from heat and stir in chocolate, whisking until chocolate is melted and the mixture is fully combined. Pour into a heatproof container, cover and place in refrigerator for several hours or overnight.
Spread out some parchment over a large cookie sheet. Use a melon baller to scoop up portions of the truffle mixture, then roll into balls. Place on parchment and repeat until all of the mixture is gone. Place entire pan in freezer for several hours or overnight.
When ready to finish, melt second quantity of chocolate in a double boiler on low-medium heat. Use a fork or dipping tool to lower each truffle into the chocolate, tap off excess and lay back on another parchment covered pan. Repeat until all truffles are dipped, then place pan back in refrigerator to allow coating to harden.
If desired, you can also decorate the chocolates with shamrock sprinkles or a drizzle of green confectioners coating. I did a bit of both: