It’s Local Beer Month. I’m thrilled that we live in a state that has a whole month dedicated to supporting local breweries. There is no shortage of good libations and food trucks around here and I’m loving it. My waistline? Not so much. But I like to not think about that. Kind of like how I like to not think about the fact that we’ve hit the terrible twos, my house is a disaster, I haven’t done my taxes yet (as of writing this….hopefully they’ll be finished by the time this is published.), and the inch-think layer of pollen covering the state makes my contacts unwearable. I’m in denial and happy. Don’t mess with my denial-groove. I think I’ll stay here.
As long as here is next to a plate of these yummy truffles, I’m good.
In honor of such an occasion, I had a goal of only using local beer this month. Which means that I’ve only made one thing. But the month is still young and these truffles (and this beer!) is a fantastic way to kick it off! This is the beer that make me a believer in stouts – I’ve been firmly on the IPA/Saison train until trying these. Thanks, Double Barley, for the yummy awesomeness!
- 1 box vanilla cake mix
- eggs
- oil
- coffee stout
- coffee stout frosting
- 6 Tbsp butter, room temperature
- 2 oz cream cheese, room temperature
- 2 C powdered sugar
- 1 1/2 Tbsp espresso powder
- 1/4 C coffee stout
- 2 C semi-sweet chocolate chips
- 2 Tbsp butter
- Make cake in a 9x13 pan as instructed on box (that's why I didn't list any measurements for ingredients), substituting coffee stout (I highly recommend this one!!!) for the water.
- Allow to cool.
- Beat butter and cream cheese until fluffy and well combined.
- Sift in powdered sugar and espresso powder and beat well.
- Add coffee stout and beat until fluffy.
- Crumble the cake in a large mixing bowl and stir in the frosting until you get something gooey, yet moldable.
- Form into balls about the size of ping-pong balls and place on a cookie sheet. They can be really close together - pack 'em in there. I use a small cookie scoop - WAY easier.
- Pop the tray in the freezer for at least 30 minutes to let the goop stiffen a little.
- In a double boiler, melt the chocolate chips and butter and keep stirring until smooth. Reduce heat to low to keep warm and smooth (but make sure you're not overcooking the chocolate!). Set a giant piece of waxed paper or parchment on the counter.
- Remove balls from freezer and dip in the melted chocolate, coating completely, then set on the waxed paper.
- Top with sprinkles before the chocolate hardens!
- Voila! Enjoy! Now you only have like 99 more to go!
- if you're a novice at the whole truffle/cake pop situation or are just terrible with chocolate (like me!), then this post might be able to help you!
Leave a Reply