Beer Chocolate Truffles

1. 1

   Place chopped chocolate in a medium sized heat-proof bowl and set aside.

2. 2

   Bring beer to a simmer over medium-high heat and reduce to about 1/4 cup. Add heavy cream and return to a boil.

3. 3

   Pour hot cream and beer mixture over chopped chocolate and allow to sit 1 to 3 minutes. Stir until all chocolate is completely melted and mixture is smooth.

4. 4

   Cover and refrigerate 4 hours or overnight. Part way through cooling, sprinkle a pinch of flaky sea salt over mixture and gently stir it in (you want the salt to remain as flakes in the truffle base and not dissolve through the mixture).

5. 5

   Scoop 1-inch balls of ganache, roll between your palms until smooth, and coat in cocoa powder. Store in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.