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Author Notes: Beer and chocolate are a winning combination, and this is evident in these truffles. The bitterness of the beer complements the chocolate perfectly and a pinch of flaky sea salt makes all of the flavors pop. Using a good rich stout ensures that the beer flavor is noticeable, but a lighter beer can certainly be substituted. - kangarhubarb
Makes approximately two dozen
- 8 ounces good quality dark chocolate, chopped
- 1/2 cup stout beer (or beer of choice)
- 1/4 cup heavy whipping cream
- 1 pinch flaky sea salt
- cocoa powder (for rolling)
- Place chopped chocolate in a medium sized heat-proof bowl and set aside.
- Bring beer to a simmer over medium-high heat and reduce to about 1/4 cup or less. Add heavy cream and return to a boil.
- Pour hot cream and beer mixture over chopped chocolate and allow to sit 1-3 minutes. Stir until all chocolate is completely melted and mixture is smooth.
- Cover and refrigerate 4 hours or overnight. Part way through cooling, sprinkle a pinch of flaky sea salt over mixture and gently stir in (you want the salt to remain as flakes in the truffle base and not dissolve through the mixture).
- Scoop 1-inch balls of ganache, roll between palms until smooth, and coat in cocoa powder. Store in the refrigerator.
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer
- This recipe was entered in the contest for Your Best Recipe with Beer