1 c. Creme Brulee Stout
8 oz. 60% dark chocolate
Add the stout into a small saucepan and heat on high heat. Let reduce by half while stirring frequently. Remove from the heat and stir in the pieces of dark chocolate until everything is smooth and melted. Pour into a dish and refrigerate until set (at least two hours).
Using a spoon or melon baller, scoop out about 1-1 1/2 tsp. of the chocolate stout mixture. Roll into a ball and place in a baking pan that is lined with wax paper. Repeat until the chocolate mixture is gone. If you are using sticks (like I have pictured) push into the center of the truffles. Place in the freezer for at least half an hour.
Meanwhile, melt milk chocolate candy coating in a double boiler. Dip each truffle into the melted chocolate and place back on the wax paper in the baking sheet that was in the freezer. Immediately sprinkle with sea salt. The cold baking sheet will make the chocolate coating harden pretty quickly.