pretzel truffle love

guinness-pretzel truffles

Yield: 16 truffles
Prep: 30 minutes
Total with chilling: 3 hrs 15 minutes

ingredients 

12 oz. bottle Guinness Extra Stout (divided)

1. Place 1/4 cup plus 2 tbsp. Guinness Stout in a 2 cup saucepan.  Set aside.
2. Pour the remaining Guinness Stout in a separate small saucepan and bring to a simmer.  Cook until reduced to 1 tablespoon, about 15- 20 minutes.  Be sure to keep an eye on this because, once reduced considerably, it can burn easily.
3. Chop the chocolate into pieces and place in the saucepan with the Guinness Stout. Place the saucepan over medium- low heat and let stand until the chocolate starts to melt.  Stir with a wire whisk to blend together the chocolate pieces, but don’t whisk vigorously – we’re not trying to incorporate air.
4. When the chocolate is melted and smooth, begin to add butter 1 tbsp.  at a time. Whisk gently until butter is melted, and then add the 1 tbsp. Guinness Stout reduction.  Stir in the pulverized pretzels.
5. Pour the chocolate mixture into a bowl and chill in the refrigerator until firm (or overnight).
6. Line a cookie sheet with wax paper. Scoop out ganache out by the heaping tablespoon and quickly roll between your palms.
7. Once all the chocolate is used up, chill the truffles in an air-tight container in the fridge until ready to roll in crushed pretzels. These chocolates will keep for 7 days when stored properly in the refrigerator.  Roll truffles in crushed pretzels just before serving (so they’ll be crunchy!).