Guinness Beer Truffles

inspiration: Elizabeth Labau

INGREDIENTS:

• 1 bottle of Guinness Beer

• 58 g (2 oz.) heavy whipping cream

• 375 g (13 oz.) semi-sweet chocolate

• 28 g (2 tbsp.) unsalted Irish butter (much less water), at room temperature 

• 100 g (4 oz.) unsweetened cocoa

COATING:​

• cocoa powder, crumble salty pretzels, crumble sweet (or regular) potatoes chips, chopped nuts (salty or not salty), or melted bittersweet chocolate with sea salt on the top (my favorite - sweet potatoes chips)

PREPARATION:

• Melt chocolate in top of a double boiler or saucepan over another saucepan with simmering water...

• in a small saucepan bring the bottle of beer, to boil on small-heat around 30 minutes, to reduced beer to 1/2 cup. Live that on the side in the small glass...

• in the same saucepan bring the cream to heat up (don't boil)...

• immediately pour over chocolate beer and cream; whisk until smooth...

• Cover with plastic wrap, pressing directly on surface to prevent a skin from forming...

• Refrigerate until firm enough to roll into balls, about 4 hours (or more)... 

• Using a 1-inch ice cream scoop, scoop chocolate into balls, immersing scoop completely, then rotating it; transfer to rimmed baking sheet lined with parchment. Refrigerate until firm, about 15 minutes...

• Put selected coating into shallow dish. Remove truffles from refrigerator. Roll each ball in your palms until completely smooth, then roll in cocoa powder..... to coat (if truffles become too soft to roll, return to refrigerator until firm); transfer to rimmed baking sheet lined with parchment paper. Cover with plastic wrap, and refrigerate at least 30 minutes (up to 3 days).