It’s that time of year again. Time for everything to get green and minty and beer flavored. Yes, that’s right, I’m talking about St. Patrick’s Day. This year, I’ve been baking with Guinness a ton to prepare for the ‘celebration’. If you’re ready to join me in beer baking, you need to try out these Guinness chocolate truffles!
Since relocating back to a college town, there’s a lot of events that I’m all of sudden celebrating again. From tailgating football games at 8am to celebrating Halloween to snow days, anything that could involve booze, is a BIG deal.
I love making boozy chocolate treats (especially truffles) so finding a way to combine Guinness and chocolate was a really fun exercise in recipe testing. And delicious. Along the way I came up with a Guinness chocolate mousse (which ended up as a guest post on my friend Audrey’s blog Love Always, Audrey) and this batch of Guinness chocolate truffles.
These truffles are creamy and super rich. The beer taste isn’t overwhelming but the flavor definitely adds to the richness found in each bite. Be warned that they are small but mighty. I ate 3 while photographing and felt like napping afterwards. Unfortunately I couldn’t fit that into my work day.
Tips for Success
- Let the beer sit before using it. You want the flavor, not the carbonation so it’s important to let the beer sit open on the counter for a little before baking with it.
- Keep it slow and low. If you heat the chocolate and the beer too quickly and it comes to a boil, the beer will take on a bitter taste and no one wants that in their truffles.
- Don’t roll the truffles until you are ready to eat them. The cocoa powder will melt into the truffle and be lost.
- ½ cup Guinness Beer
- 12 ounces bittersweet chocolate
- 2 tablespoons heavy cream
- ¼ cup cocoa powder
- Open beer and leave in a glass on the counter to bring it to room temperature and reduce the carbonation (about 1-2 hours)
- Combine the chocolate and heavy cream in a double boiler and heat slowly, until fully melted and combined. Stir constantly.
- Add the beer to the chocolate and return to heat over double boiler. The chocolate will seize but slowly heating it again will bring it back to being creamy. Stir constantly until fully combined and smooth.
- Once melted, transfer to an airtight container and refrigerate to set. At least 4 hours.
- Roll tablespoon-sized balls of chocolate using clean hands and then roll these in the cocoa powder to coat. Serve immediately.