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    Home - Candy

    Published: Mar 1, 2017 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

    Beer Truffles with Crushed Pretzels

    Jump to Recipe Print Recipe

    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. 

    These beer truffles are a decadent treat everyone will love this holiday

    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.

    Everyone will love these beer truffles

    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!

    There is nothing like these beer truffles to treat yourself tonight

    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.

    These beer truffles coated with crushed pretzels are an irresistible treat that everyone will love

    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.

    Sumptuous beer truffles with crushed pretzels. No one will be able to resist these

    These beer truffles are a decadent treat everyone will love this holiday

    Beer Truffles with Crushed Pretzels

    Amanda Powell
    Creamy and flavor-packed beer truffles
    Print Recipe Pin Recipe
    Prep Time 35 mins
    Cook Time 5 mins
    Total Time 40 mins
    Course Candy
    Cuisine American
    Servings 16 truffles
    Calories 130 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Notes

    * I used a Southern Tier Creme Brulee Imperial Milk Stout... it is a dessert stout and very delicious on its own and is very nice in these truffles, but feel free to use any kind that appeals to you!

    Nutrition

    Serving: 1gCalories: 130kcalCarbohydrates: 11gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 12mgSodium: 35mgFiber: 1gSugar: 8g
    Keyword beef, chocolate, pretzels, truffles
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

     

     

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    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Ginger Wroot says

      March 07, 2017 at 12:37 am

      What a truly lovely blog you have, and I only wish I had happened upon you sooner! Your photography is stunning, and so many recipes look "definitely-try-worthy". Pinned this creative truffle recipe, and thanks! --G

      Reply
      • Amanda says

        March 22, 2017 at 2:26 pm

        Thank you so, so much for your lovely words. You are much too kind! Thank you for stopping by and I hope you get to try one of the recipes!

        Reply
    2. Janet says

      March 04, 2017 at 8:10 am

      These look and sound amazing! Roughly how many does this recipe yield?

      Reply

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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