Made with just four ingredients (chocolate, beer, butter and pretzels), these simple truffles are easy and delicious for St. Patrick’s Day. Even if you’re not a beer drinker, you’ll enjoy the rich flavor that the Guinness gives the melted chocolate. Pretzels add a bit of salt and crunch. Place them in mini muffin liners for a unique treat for your St. Patrick’s Day party.
- 12 oz. bottle Guinness (divided)
- 8 oz. semisweet chocolate chips
- 1/2 cup room temperature unsalted butter, cut into Tablespoon-sized pieces
- 3/4 cup finely crushed pretzels (about three handfuls of pretzels)
- 3/4 cup crushed pretzel pieces (about two handfuls of pretzels)
- Place 1/4 cup plus 2 Tablespoons of Guinness in a saucepan.
- Pour the rest of the bottle of Guinness in another saucepan and bring to a simmer. Cook for approximately 15-20 minutes on medium heat, until it has reduced to about 1 Tablespoon.
- While you’re reducing the Guinness, add the chocolate chips to the original saucepan of Guinness. Cook over medium-low heat until the chocolate starts to melt.
- Gently stir the melting chocolate until it’s smooth. Then add in a Tablespoon of butter at a time, stirring after each Tablespoon until smooth and melted.
- Once the Guinness reduction is ready, add to the saucepan with the chocolate mixture. Stir it in, along with the finely crushed pretzels.
- Remove truffle mixture from heat and transfer to a bowl. Cover and chill in the refrigerator until firm (at least an hour.)
- Once the truffle mixture is firm, use a small cookie scoop (Tablespoon size) to create small balls. Place on a baking sheet lined with parchment paper.
- Cover baking sheet with truffles and chill in the refrigerator.
- Roll chilled truffles in your palms and then in the crushed pretzels to create a crunchy pretzel coating.
- Store in an air-tight container for up to 7 days.
- Makes approximately 20 truffles.
- (Recipe inspiration found here.)
Tip: You can certainly roll these truffles in the pretzels at any point after the chocolate has been chilled. But for the crunchiest pretzel coating, you’ll want to wait to roll in pretzels until ready to serve. This is personal preference.
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