Milk Stout Chocolate Truffles

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Homemade dark chocolate milk stout truffles rolled in unsweetened cocoa powder.

Chocolate and beer might seem like an unusual combination, but they're a match worth exploring.

For these little truffles, I've used milk stout, reducing it slowly to concentrate its flavour before combining it with dark chocolate. The result is a rich, intense chocolate treat with a subtle beer character.

They're surprisingly simple to make and require just three ingredients. A little cocoa powder is all you need to finish them off. Perfect for serving after dinner, with a coffee or alongside a glass of stout!

Are you into chocolate today? Check my Easy Chocolate Brownies!

Milk Stout Chocolate Truffles

Recipe 

Yield: 8 servings
Preparation time: 15 minutes
Resting time: 2–3 hours, or until firm
Cooking time: 10–15 minutes
Total time: Approximately 3 hours

Ingredients

  • 230 ml milk stout

  • 225 g dark chocolate (70% cocoa)

  • Unsweetened cocoa powder, for coating

Method

  1. Pour the milk stout into a saucepan and place over medium heat.

  2. Let it simmer until the volume has reduced by approximately half.

  3. Remove the saucepan from the heat and add the chopped dark chocolate. Stir until the chocolate has melted completely and the mixture is smooth.

  4. Transfer the mixture to the refrigerator and leave it to chill until firm. It should have the consistency of a thick paste.

  5. Using a spoon or a small ice cream scoop, shape the mixture into walnut-sized balls, trying to make them all roughly the same size.

  6. Roll each truffle in unsweetened cocoa powder until evenly coated.

  7. Keep refrigerated until ready to serve.

Notes

Store the truffles in an airtight container in the refrigerator until serving.

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