St. Patrick’s day is coming up and as well as celebrating Irish (air quotes) “culture” there’s a lot of drinking to be done and it’s always a good excuse for tasty food. The first things to come to mind are stout and irish cream so I thought these truffles might be rather tasty. The word “moreish” doesn’t even cover this.
Irish Cream Stout Truffles
For the whisky snaps:
50g brown sugar
50g golden syrup
50g plain flour, sifted
¼ tsp ground ginger
half a lemon (for zest and juice)
1 tsp whisky
sunflower or vegetable oil, for greasing
Preheat the oven to 180°C/gas mark 4 and prepare two baking trays with baking parchment.
Gently heat the butter, sugar and golden syrup in a saucepan.
Put the flour and ginger in a bowl and make a well in the centre.
Add the lemon zest, juice and whisky.
Well done if you haven’t destroyed your saucepan. Poor in the warm butter mixture and beat until thorough combined.
Dollop the mixture onto the baking trays in heaped teaspoons.
Cook for around 8-10 minutes until set and golden brown.
Leave to set cool and then bash them up accordingly.
For the truffles:
225g dark chocolate
116g heavy whipping cream
1-2 tbsps of reduced stout
200g white chocolate
Bring the heavy whipping cream to a simmer (this may take a while, be sure to stir and scrape down the sides with a rubber spatula every few minutes).
Stir in the stout.
Pour the cream over the chocolate in a separate bowl and allow to stand for a few minutes then stir until smooth.
Allow to cool, then place in the fridge for two hours.
Roll out balls of the chocolate and place on a baking tray lined with parchment.
Try not to eat all of the truffles for breakfast. Have some toast. Calm yourself.
Melt the white chocolate and dunk in the truffles, finally sprinkling over the crushed snaps.
Refrigerate until the end of time.
(Nearby gherkins are not necessary for refrigeration)
I made so many of these I now can’t eat chocolate for the next three years.