Directions:

1. Fill a double boiler with water and bring to a boil. Place a medium glass bowl filled with the semi-sweet chocolate chips on top. Stir the chocolate for 3 minutes, it should be just starting to melt.
2. Add the chocolate stout, espresso powder and coffee to the melting chocolate. Give it a quick stir and then leave it to heat up for 2 minutes. Whisk the mixture for an additional minute.
3. Take the bowl off the heat and continue to whisk for another 1-2 minutes, or until the stout ganache is smooth, glossy and lump free.
4. Transfer the ganache to a shallow dish and cool to set. Refrigerate for 4 hours - overnight or, freeze for 2 hours if in a rush. The ganache has set when it looks and feels solid to the touch.
5. Line a baking sheet with wax or parchment paper. In a bowl, sift together cocoa powder and icing sugar. Set both aside.
6. Scoop out ganache using a small cookie scoop (~1 inch) and place each scoop on the baking sheet. Freeze for 20 minutes before rolling into balls using glove covered hands.
7. Roll each truffle in the cocoa powder until covered with a fine coating. Store truffles in a sealed container in the fridge or freezer until ready to serve.