Still trying to find good uses for my 6-pack of Guinness I got at the grocery store last week, I turned to my absolute favorite baking site: Sprinklebakes! And she didn’t let me down. Once I saw the gorgeous photos of her Guinness Pretzel Truffles, I was intrigued. Plus, I’ve been sharing a lot of my recent baking projects with my coworkers, so small bites are perfect to transport to the office.
Dark Chocolate Guinness Pretzel Truffles
- 12 oz. Guinness Extra Stout
- 8 oz semisweet chocolate, chopped
- 1/2 cup unsalted butter, cut into Tablespoons and softened
- 3/4 cup finely pulverized pretzel rods (food processor)
- 1 cup crushed pretzel rods for rolling the truffles
- Pour 1/4 cup plus 2 Tablespoons Guinness in a small saucepan. Set aside.
- Pour the remaining Guinness in a separate small saucepan and bring to a simmer. Cook until the Guinness is reduced to around 1 Tablespoon, approximately 15-20 minutes, being careful to not let it burn when the liquid is nearly reduced. Pour into a small bowl.
- Put the chopped chocolate in the saucepan with the 1/4 cup + 2 Tbsp Guinness and turn on the burner to medium-low.
- Leave the chocolate alone until it starts to melt, then start to stir slowly with a wire whisk until the chocolate is smooth.
- Add the butter – 1 Tbsp at a time – to the melted, smooth chocolate and whisk gently until all of the butter is melted and incorporated.
- Add the 1 Tbsp reduced Guinness and stir, then add the pulverized pretzels and stir in completely.
- Pour the chocolate truffle mixture into a bowl and refrigerate until firm or overnight.
- Line a cookie sheet with wax paper. Scoop out the truffle mixture and make 1 inch balls, rolling in your hands, and place on the wax paper.
- Chill the truffles in an air-tight container until ready to roll in the crushed pretzels. Wait to do this as the last step so that the exterior pretzels are at their crunchiest!
Happy St. Paddy’s Day!