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Makes
approximately two dozen
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. —k s
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
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Ingredients
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8 ounces
good-quality dark chocolate, chopped
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1/2 cup
stout beer (or beer of choice)
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1/4 cup
heavy whipping cream
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1 pinch
flaky sea salt
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Cocoa powder, for rolling
Directions
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Place chopped chocolate in a medium sized heat-proof bowl and set aside.
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Bring beer to a simmer over medium-high heat and reduce to about 1/4 cup. Add heavy cream and return to a boil.
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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.
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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).
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Scoop 1-inch balls of ganache, roll between your palms until smooth, and coat in cocoa powder. Store in the refrigerator.
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