These incredible chocolaty beer truffles coated with crushed pretzels are a delicious chocolate treat everyone will love. The delicious taste of the stout perfectly complements the chocolate and pretzels for something truly unforgettable.
I don’t really make anything for St Patrick’s Day. I usually only remember that I should come up with something maybe a day or two before beforehand. This time, this time I have something moderately appropriate in time for the holiday in the shape of these beer truffles.
I love truffles. I am obsessed with Lindt truffles. But when I tried my first homemade small batch chocolate truffles, I was blown away with how incredible it was. I’ve wanted to make my own truffles ever since, but simply hadn’t until now.
And I see a lot more truffles in my near future. I have one in particular that I can’t wait to try out soon. If it comes out the way I hope, it will be amazingggggg. Just as amazing as these beer truffles with crushed pretzels.
Boozy truffles have been on my mind for a while now. I was debating between making red wine truffles to go with my red wine brownies, but in the end, the beer truffles seemed more appropriate what with St. Paddy’s day being just around the corner. Red wine truffles are definitely on the docket for later though!
I used this Creme Brulee stout that I found in the liquor store the other day. I’ve seen it around a few times and was always really intrigued with how it tastes and figured this would be the perfect time to try it out. It’s an imperial milk stout infused with vanilla and is marketed as a dessert stout. It is sweet and boasts a warm vanilla undertone. Definitely perfect for dessert, and really complements these beer truffles perfectly. You can use any kind of stout (I was originally going to try out an oatmeal stout) or beer that you love to drink and it will work out really well.
Lately, I’ve been really into listening to podcasts and audiobooks while I work and there is nothing like getting lost in someone’s words while snacking on one or two of these beer truffles. Sometimes I like to dip them in some whipped cream or even break it up and fold it up into a scoop of ice cream. So good.
- ¾ cup stout beer*
- ½ cup heavy cream
- 9 oz dark chocolate
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- ⅛ teaspoon salt
- ⅓ cup crushed pretzels
- Add the beer to a small saucepan and cook until it is reduced to about 3 tablespoons. Set aside.
- In another saucepan add the heavy cream and heat until steaming, but not boiling. Add the chocolate, but do not mix. Allow to sit for about five minutes.
- Add in the beer, vanilla, butter, and salt. Stir gently to completely combine the ingredients.
- Allow to cool to room temperature, then chill completely in the refrigerator until solidified - at least one hour, preferably up to four hours.
- Lightly coat your hands with oil to prevent the chocolate from sticking to your hands. Place the crushed pretzel into a shallow bowl. Take out a tablespoon and scoop out a portion of the chocolate and quickly roll into a ball. Do not spend too much time handling the chocolate as it will melt. Place the truffles on a baking sheet covered in parchment paper and chill for an hour.
- Take out the truffles and put into the bowl of the crushed pretzels to completely coat.
- Store the truffles in an airtight container in the refrigerator for up to a week.