Friday, March 15, 2013

Sassy Sweets: Chocolate, Stout, & Pretzel Truffles

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Before I met John, I used to be somewhat of a wild child.  If you met me now, you might not believe this, so today, I offer proof.  I loved to go out with my friends and dance and drink and drink and dance and dance some more.  I loved to dance; whether or not other people loved my dancing could be up for discussion but, my blog, my discussion.  I am a GREAT dancer!  

My senior year of college, we had spring break the week of the St. Patrick’s Day parade.  We started out early (because when you’re 21 and in college, you can do that without a lot of repercussions, right?).  We headed to the first Irish bar we could find along the parade route and had a Guinness.  I had been legal for less than a year and still thought drinking in the morning was a delightful treat rather than a surefire way to a hangover by noon.
To be honest, the parade paled in comparison to the people watching, people meeting, and beers that followed.  Somehow by 6 p.m. we were still standing and had been bought dinner by a very nice group of firefighters, or were they police officers, I’m not sure…but whatever that’s not the point of my story.  It was a memorable St. Patrick’s Day, that’s what I do remember.  That and the beer.  This dessert brings back those memories, and the stout, but in a more manageable and maybe even more delicious way!
Chocolate, Stout, & Pretzel Truffles (adapted from Sprinkles Bakes)
Serves:  8 (16 truffles)
1-12 ounce bottle Milk Stout (or Guinness)
10 ounces dark chocolate chips (1 bag)
1/2 cup softened unsalted butter, cut into 1 inch pieces
3/4 cup finely crushed pretzels
3/4 cup crushed pretzels

In a medium saucepan, add 1/2 cup of the Milk Stout.  Set aside.   In a small saucepan, pour the remaining Milk Stout.  Bring the Milk Stout to a simmer over medium heat and cook for about 15 minutes, until the beer has reduced to only 3 tablespoons.  Remove from the heat.

Meanwhile, add the chocolate chips to the reserved Milk Stout.  Heat the mixture over low heat and cook until the chocolate begins to melt (about 3-5 minutes).  Slowly stir with a whisk to blend together.  When the mixture is smooth and the chocolate is fully melted, add the 3 tablespoons Milk Stout that has been reduced, stir in the finely crushed pretzels.  Pour this mixture into a large bowl and cover.  Refrigerate until firm (about 2-3 hours, depending on the size of the bowl, or overnight).

Line a cookie sheet with wax paper or tin foil.  Scoop out heaping tablespoons of the chocolate-Milk Stout mixture and roll quickly between your palms.  Once all the truffles have been rolled, you can immediately roll them into the crushed pretzels and then serve.  Or, you can place the truffles in an air-tight container up to a week until ready to serve.  Right before serving, roll the truffles into the crushed pretzels.

If you roll the truffles in the pretzels too long before serving, the pretzels will no longer be crunchy.  Alternatively, if you are having trouble getting the pretzels to stick to the truffles, let the truffles sit at room temperature for 5-15 minutes; at that time, the pretzels should stick easily.
Until the next time my oven is on...

1 comment:

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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