Be daring with Dragon this Easter
As the Easter season gets under way, let us make healthy and home-cooked choices. Let's be bold and spice things up a bit, with some bold flavours in Dragon Stout. This dark stout has been around for many years, courtesy of brewing giant Red Stripe, and has been used in many recipes, including punches, buns and cocktails. With a new one-litre bottle now in production, there is more to enjoy with friends and family - straight or in some amazing recipes. Here are a few that may interest you.
1 Dragon Stout (divided)
8 oz semisweet chocolate
1/2 cup softened unsalted butter, cut into pieces
3/4 cup finely pulverised pretzel rods
3/4 cup crushed pretzels for rolling truffles
1. Place 1/4 cup plus 2tbsp Stout in a 2-cup saucepan. Set aside.
2. Pour the remaining stout in a separate small saucepan and bring to a simmer. Cook until reduced to one tablespoon, about 15-20 minutes. Be sure to keep an eye on this because, once reduced considerably, it can burn easily.
3. Chop the chocolate into pieces and place in the saucepan with the Dragon Stout. Place the saucepan over medium-low heat and let stand until the chocolate starts to melt. Stir with a wire whisk to blend together the chocolate pieces, but don't whisk vigorously - we're not trying to incorporate air.
4. When the chocolate is melted and smooth, begin to add butter 1tbsp at a time. Whisk gently until butter is melted, and then add the 1tbsp Dragon Stout reduction. Stir in the pulverised pretzels.
5. Pour the chocolate mixture into a bowl and chill in the refrigerator until firm (or overnight).
6. Line a cookie sheet with wax paper. Scoop out ganache by the heaping tablespoon and quickly roll between your palms.
7. Once all the chocolate is used up, chill the truffles in an air-tight container in the fridge until ready to roll in crushed pretzels. These chocolates will keep for seven days when stored properly in the refrigerator. Roll truffles in crushed pretzels just before serving (so they'll be crunchy!).