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Rick Besserdin » Recipes » Chocolate Stout Truffles

Chocolate Stout Truffles

Delicious Truffles with Russian Imperial Stout

Hand-made chocolate truffles can be quite a sensation, especially when they are ones you have made yourself. To ensure they taste great use the best ingredients that you can afford. Toasted hazelnuts and almonds have a natural affinity with the taste of dark chocolate and with dark roasted beers like Russian Imperial Stout. A quality white chocolate, such as Lindt, also makes for a delicious and beautiful covering. They’re a little bit fiddly, but even if you make a mess in the kitchen, you’ll end up with some delightful chocolate you can be proud to serve.

Makes around 16 to 20 truffles

Prep Time: about 30 minutes not including cooling time


  • 125gm dark chocolate, 70% cocoa, chopped
  • 60ml double cream
  • 20ml Russian Imperial Stout (if you can’t find one use a roasty Extra Stout like Coopers)
  • Coating ingredients, like hazelnuts, almonds, cocoa power, and grated dark or white chocolate. Place these in small bowls ready to be used.
  • Mini patty pans make them easier to serve, but not as much messy fun.


  1. If you wish to coat in hazelnuts or almonds you should toast or roast the nuts first. Pop them on a tray under the grill or in the oven for a few minutes on high. Then crush in a plastic bag with a mallet, or briefly in a food processor so that the pieces, are small enough to coat the truffles, but still large enough to look good.
  2. Add chocolate, cream, and stout to a small bowl that has been placed over a saucepan with water in it. Ensure that there is not enough water in the saucepan to touch the bottom of the bowl.
  3. Gently heat, while stirring, until the chocolate is all melted and has combined with the cream and beer.
  4. Remove the bowl from the saucepan and cool down quickly by placing into the sink, which has cold water in the bottom that is a fraction deeper than the level of truffle mixture.
  5. Once most of the warmth has gone, put it into the fridge to chill further.
  6. Stir occasionally, until the mixture becomes thick enough to be a workable paste, but be careful not to leave it too long or it will become hard and lumpy.
  7. Using a spatula or teaspoon take a blob of the chocolate and roll it in a coating mixture until it is a nice round shape and is evenly coated.
  8. Pop them into the mini patty pans, if you have them. Otherwise put them straight into a suitable container that has been lined with baking paper.
  9. Refrigerate until ready to serve. They can be stored for weeks in the fridge. Simple remove from fridge about an hour or so before you serve, to allow them to warm up a little.

10. Serve with a nice glass of Russian Imperial Stout or perhaps a good cup of tea or coffee.

Written by

Rick Besserdin is a home brewer and journalist, who specialises in writing about the diverse areas of beer, brewing, and technical automotive.

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One Response to "Chocolate Stout Truffles"

  1. Rick says:

    I think that truffles rolled in white chocolate are my favourites. Simply chill the chocolate first in the freezer for a few minutes, and then use a micro plane.

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