If you saw yesterdays’ blog entry, you have already had a preview of the kind of yummy, twisted thinking that an unfortunate fall ended up inspiring. This is the second half of that epiphany: Ladies and gentlemen, I present you with Hop Flavored Dark Chocolate Truffles!
While this recipe isn’t actually in my recently released cookbook, “The Spirited Baker: Intoxicating Desserts & Potent Potables“, it gives you a bit of an idea of the kinds of things we have featured in it. Well, aside from the fact that this has no actual alcohol in it. Oh, and that we don’t actually use dried hop cones to flavor anything in the book…
Yeah, ok, it was just a shameless plug. If you enjoy my crazy awesome recipes and blog, you should totally buy it!
Hop Flavored Dark Chocolate Truffles
12 oz Hershey Special Dark chips
3/4 cup heavy whipping cream
6 dried hop cones, crushed (we used Centennial)*
2 tbsp sugar
3 tbsp butter
Cocoa – We used Hershey’s Special Dark
Place chocolate chips into a glass mixing bowl, and set aside.
On stovetop, bring heavy whipping cream, hop cones, sugar, and butter to a light simmer. Remove from heat, allow to steep for 10 minutes. Once steeping time is complete, bring to just a simmer again.
Strain hot cream mixture into bowl of chocolate chips, discarding hop cones/leaves. Let sit for 3-5 minutes. Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted the cream disappeared into it – it should be smooth.
Cover with plastic wrap, preferably resting right on top of the surface – this prevents a skin from forming while it cools. Chill in the fridge for at least an hour or two, until it’s pretty solid. Once solid, scoop out small balls (a teaspoon or so), and roll them into balls. Try to handle the chocolate as quickly as possible, or it will melt. Then, roll them in cocoa and eat them!
* Hops can vary wildly in size and flavor. Be sure to taste as you go – you may not want to use the whole 10 minute steeping time. If you don’t have access to whole dried hop cones, you can use 1/4 tsp – 1/2 tsp of hop pellets! It doesn’t take much, so your next batch of homebrew won’t miss it!
|Fan of hops? You’ll LOVE my latest cookbook, Hedonistic Hops!
Hops are prized for their ability to impart varied, complex flavours to beer… but did you know they can also be used culinarily? While hops may seem like a bizarre or exotic item to cook with, it’s the same as using other herbs and spices in your kitchen… you just have to know what to do with them. Appetizers, main dishes, beverages.. even desserts can be uplifted with hops!
Even those who are not fans of beer will love the unique flavours that various types of hops can bring to their plate. Floral, earthy, peppery, citrusy… Cooking with hops is a great way to expand your seasoning arsenal!
|Interested in boozy culinary experiments? You’ll LOVE my first cookbook, The Spirited Baker!
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.