Natasha's Boozy Truffles
This is a modification from Mark Dredge.
Makes 10-20 truffles
100ml coconut cream or solid coconut milk
100ml Out of Office coffee IPA
25g Soya butter
Pinch of salt
200g vegan dark chocolate
Something to roll the truffles in (blitzed cacao nibs
Gently warm the coconut cream, beer, soya butter and salt in a pan but don’t let it boil. Remove from the heat and mix in the chocolate, stirring until it melts. Put in a bowl and place in the fridge to allow the mixture to cool and set. When ready to go, use a melon-baller or two spoons to create the round truffle shapes and then roll in cacoa nibs,cocoa powder, ground roasted barley (this works really well if you can get some), crushed toasted nuts or desiccated coconut. Then eat.