These tasty little truffles formed the sweet course that rounded off the inaugural Saltaire Supper event I co hosted with Phil Garvey of the brilliant Cap and Collar.

I wanted to send our guests off into the November night with a deep, rich and dark chocolaty taste on their lips and Phil came up with the brilliant beer pairing of Hawkshead Brewery’s Tonka Bean Imperial Stout (8.5%), which I also used in the truffles themselves.

Ingredients (makes 20)

• 65ml tonka bean stout
• 30g unrefined dark muscovado sugar
• 150g 80% or above dark chocolate
• 150g toasted and crushed hazelnuts

Tonka bean stout and dark chocolate truffles

1. Warm the beer and sugar in a saucepan and whisk gently until the sugar is fully dissolved. Do not allow the beer to simmer or boil.
2. Pour the beer mixture into a ban marie with all the chocolate and whisk until smooth.
3. Pour onto a plate and allow to cool. Then refrigerate for an hour.
4. Once cooled, roll into even sized truffles and roll in the hazelnuts.
5. Chill, but serve at room temperature. The truffles will keep for several days if you need to make them in advance.