Beer and Pretzel Truffles

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This article was published 13/12/2017 (3169 days ago), so information in it may no longer be current.

The ganache for chocolate truffles is typically made with heavy cream, but beer is used here instead — adding a rich, deep flavour.

MAKE AHEAD: The truffle mixture needs to be refrigerated for 2 to 3 hours, so it sets up firmly.

Adapted from Baker’s Royale: 75 Twists on All Your Favorite Sweets, by Naomi Robinson (Running Press, 2017).

Beer and Pretzel Truffles

Makes 14 to 16 pieces

Ingredients
225 g (8 oz) bittersweet chocolate, finely chopped
250 ml (1 cup) stout
55 g (2 oz) salted pretzels

Place the chopped chocolate in a large, shallow and heatproof bowl. Pour the stout into a small saucepan over medium heat. Cook for 5 to 7 minutes, or until it has reduced by half. Pour it over the chocolate. Let it sit for 2 minutes, then gently stir until smooth. Cool to room temperature, then cover and refrigerate for 2 to 3 hours, until set.

Seal the pretzels in a zip-top bag. Crush them to the consistency of coarse crumbs.

Line a quarter baking sheet (13-by-9-inch) with parchment paper.

Use a melon baller to scoop out 3-cm (1¼-inch) wide balls of the truffle mixture (14 to 16) then coat each one with the crushed pretzels, arranging the truffles on the small baking sheet. If the truffle mixture becomes soft as you work, pop it back in the refrigerator until it is well chilled again.

Cover and refrigerate the truffles to firm them up; for best flavour, let the truffles sit at room temperature for 20 minutes before serving.

— Washington Post