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
Test Kitchen Notes
I loved this recipe. It was so simple and the beer added a great kick to the truffles! A lot of times recipes can make melting/using chocolate seem difficult and I thought this one was very well written and east to follow. I would definitely recommend this! —Kate Robertson
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. Add heavy cream and return to a boil.
Pour hot cream and beer mixture over chopped chocolate and allow to sit 1 to 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 it 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 your palms until smooth, and coat in cocoa powder. Store in the refrigerator.