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D is for Dinner - Beer and Truffles

This week, D is for Dinner cracked open a bottle of Maple Stout homebrew and paired it with homemade truffles. J.P. Fournier runs a dinner club called Ottawa Beer TAP Society. He shared this sweet pairing with Alan.

J.P. Fournier's Dark Chocolate Truffles
Truffle Ingredients

- 8 oz semi-sweet or bittersweet chocolate, well chopped into small pieces (I use Baker's Premium 70% Cacao Dark Chocolate)
- ½ cup heavy whipping cream
- 1 teaspoon natural vanilla extract (or other extract flavouring)
- cocoa Powder (I use a mix of organic and red)


1.  In a small, heavy saucepan bring the cream to a simmer (takes a while, stir constantly and scrape down the sides every few minutes with a rubber spatula)

2.  To make the ganache, place the chocolate in a stainless steel bowl.  Pour the cream over the chocolate and add the vanilla.  Allow to stand for a few minutes then stir until smooth.

3.  Allow to cool then place in the fridge for 2 hours.  Remove with a teaspoon or solid melon-baller and roll out balls of the ganache.  Roll in your hands quickly (it will melt in your hands if this takes too long) and place on a baking sheet lined with parchment paper.  Place in the fridge overnight.

4.  Roll in cocoa powder and serve or place back in the fridge until needed.

Makes 30 - 40 truffles
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