Marti and Ernie dropped these little truffles of beery love on the Falcons during our "Rincon Brew Crewse" morning stop at The Brewhouse. Man, what a tasty way to start off the day. Between the Brewhouse's beers and the taste of chocolate and Sierra Nevada Bigfoot, it was a good morning.

Ganache
1 can (14oz)	Condensed Milk
2/3 cup	Barleywine (Room Temperature)
12 oz (by wt)	bittersweet chocolate, chopped very fine, divided
4 tbls	unsalted butter
Covering Ingredients (Choose one / crushed)
	chocolate graham crackers
	vanilla wafers
	shortbread cookies

Mix condensed milk and barleywine. You should have 2 cups of liquid. Pour into a heavy saucepan and heat to just a simmer.

Place 8oz of chopped chocolate in heavy non-reactive bowl.

When the barleywine mixture just bubbles and is hot, pour steaming blend into the 8 oz of chopped chocolate and stir slowly with a spatula until the chocolate melts.

Melt the unsalted butter in the same saucepan and when it is almost bubbling, remove from heat and stir in the remaining 4 oz of chopped chocolate.

Stir until the chocolate melts and then slowly stir the melted butter mixture into the barleywine base. Stir slowly, so air pockets and bubbles do not form.

When smooth and glossy, pour the ganache into a 9x9x2 glass pan, and let cool. When cooled, cover and chill 1 to 2 days.

Place crushed cookies into small bowl or dish.

Scoop out the ganache in small balls and drop into crushed cookies, 3 or 4 at a time, and cover/roll until completely covered.

Lift out with fork and place into storage containers lined with wax paper.

Chill uncovered 6 hours. Keeps chilled for up to 3 weeks.

Big Hint: Ghiardelli now has bagged 60% bittersweet chocolate chips 11 1/2 oz bag found it at Von's. No need for chopping!