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I really don't do anything for St. Patrick's Day. Usually I just remember that I should think of something maybe a day or two beforehand. This time, this time I have something moderately appropriate in time for the holidays in the form of these beer truffles.
I love truffles. I am obsessed with Lindt's truffles. But when I tried my first homemade chocolate truffles, I was amazed at how amazing it was. Since then I have wanted to make my own truffles, but I just haven't done it until now.
And I see many more truffles in my near future. I have one in particular that I can't wait to try again soon. If it turns out as I hope, it will be. As amazing as these beer truffles with crushed pretzels.
Drunk truffles have been on my mind for a while. I was debating whether to make red wine truffles to accompany my red wine brownies, but in the end, beer truffles seemed more appropriate with St. Paddy's Day just around the corner. Red wine truffles are definitely on the record for later!
I used this Creme Brulee stout that I found at the liquor store the other day. I have seen it several times and I was always very intrigued by its flavor and thought that this would be the perfect time to try it. It is a robust dark beer infused with vanilla and is marketed as dessert black beer. It is sweet and has a warm vanilla tone. Definitely perfect for dessert, and it really perfectly complements these beer truffles. You can use any type of dark beer (originally I was going to try a dark oat beer) or beer that you love to drink and it will work very well.
Lately, I've really been listening to podcasts and audiobooks while working, and there's nothing like getting lost in someone's words while eating one or two of these beer truffles. Sometimes I like to dip them in some whipped cream or even break and fold them into a scoop of ice cream. So good.
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Preparation time: 35 minutes
Time to cook: 5 minutes
Total time: 40 minutes
- 3/4 cup strong beer *
- 1/2 cup thick cream
- 9 oz dark chocolate
- 1 teaspoon of vanilla extract
- 1 tablespoon unsalted butter
- 1/8 teaspoon of salt
- 1/3 cup crushed pretzels
- Add beer to small saucepan and cook until reduced to about 3 tablespoons. Set aside.
- In another saucepan add the thick cream and heat until it boils, but not boiling. Add the chocolate, but do not mix. Let stand about five minutes.
- Add beer, vanilla, butter, and salt. Stir gently to fully combine the ingredients.
- Let cool to room temperature, then cool completely in the refrigerator until solid, 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 in a shallow bowl. Scoop out a scoop and scoop out a portion of the chocolate and quickly roll it into a ball. Don't spend too much time handling the chocolate as it will melt. Place the truffles on a parchment paper covered baking sheet and chill for one hour.
- Take out the truffles and put them in the bowl of the crushed pretzels to cover them completely.
- Store truffles in an airtight container in the refrigerator for up to a week.
* I used a Southern Tier Creme Brulee Imperial Milk Stout … it is a robust and very delicious dessert on its own and it is very nice in these truffles, but do not hesitate to use any type you like!
Beer Crushed PretzelsTruffles