Cream Stout Truffles

Directions

Yield: Makes 25 to 30 truffles

1. Melt butter and 1/2 lb. semisweet chocolate in double boiler. Add whipping cream and whisk until mixed well. Remove from heat and stir in cream stout. Chill until firm. Melt 1 lb. chocolate for dipping in double boiler over warm water (not on stove) or microwave on defrost setting about 6 minutes. Stir until smooth. Set aside. Take chilled chocolate mixture and quickly make into balls. (about 1 inch) Dip chocolate balls in warm chocolate until coated, place on waxed paper to harden. Sprinkle with powdered cocoa. Keep candy in sealed container and refrigerate until serving.
2. Use the best chocolate you can find. Cake decorating shops often have candy making chocolate, which is easier to work with, but you can even use chocolate chips in a pinch. Truffles are good made with milk, dark or white chocolate, depending on your taste.