Yield: 16 truffles
Prep: 30 minutes
Total with chilling: 3 hrs 15 minutes
8 oz. semisweet chocolate
1/2 cup softened unsalted butter, cut into pieces
3/4 cup finely pulverized pretzel rods
3/4 cup crushed pretzels for rolling truffles
- Place 1/4 cup plus 2 tbsp. Guinness Stout in a 2 cup saucepan. Set aside.
- Pour the remaining Guinness Stout in a separate small saucepan and bring to a simmer. Cook until reduced to 1 tablespoon, about 15- 20 minutes. Be sure to keep an eye on this because, once reduced considerably, it can burn easily.
- Chop the chocolate into pieces and place in the saucepan with the Guinness Stout. Place the saucepan over medium- low heat and let stand until the chocolate starts to melt. Stir with a wire whisk to blend together the chocolate pieces, but don’t whisk vigorously – we’re not trying to incorporate air.
- When the chocolate is melted and smooth, begin to add butter 1 tbsp. at a time. Whisk gently until butter is melted, and then add the 1 tbsp. Guinness Stout reduction. Stir in the pulverized pretzels.
- Pour the chocolate mixture into a bowl and chill in the refrigerator until firm (or overnight).
- Line a cookie sheet with wax paper. Scoop out ganache out by the heaping tablespoon and quickly roll between your palms.
- Once all the chocolate is used up, chill the truffles in an air-tight container in the fridge until ready to roll in crushed pretzels. These chocolates will keep for 7 days when stored properly in the refrigerator. Roll truffles in crushed pretzels just before serving (so they’ll be crunchy!).
- Pretzel rods can be finely pulverized in a food processor. Avoid getting large pretzel pieces in the ganache, it will give the finished truffle a lumpy, undesirable texture.
- If crushed pretzels resist sticking to the chilled truffles, roll the truffles between your palms to warm them up, and then roll in the pretzels. The pieces should stick.
- If you're watching your salt content, unsalted pretzels may be used in the ganache mixture.