Monday, February 11, 2013

Guinness-Pretzel Truffles


I'll usually wait until March to start parading around ale-infused sweets, but since beer-flavored truffles make a great Valentine's Day gift for the guy in my life, exceptions are made. Plus, a thought occurred to me while watching my Grizzly Adams-bearded hubby eat a heart shaped cookie - maybe he deserves a break from all the pink and frilly that comes from my kitchen.

Frequent readers will find this a familiar flavor combination. There's something about the deep malty flavor of Guinness paired with chocolate and that crunchy, salty last bite of pretzel that just does it for me. What's better, these are a snap to make so there's no good reason to turn up empty-handed on Valentine's Day -or even St. Paddy's Day.



The thing I really love about these truffles - there's no heavy cream involved. Because of this, the ganache is slightly more firm when chilled. And if you're one of those people who have trouble palm-rolling ganache because you have very warm hands, then this may be your truffle recipe.


These look nice all lined up on a party tray, and skewering them with cocktail forks will make for easy pick-up!

You can find some of my other chocolaty Guinness treats, here.

Guinness-Pretzel Truffles
Yield: 16 truffles
Prep: 30 minutes
Total with chilling: 3 hrs 15 minutes


12 oz. bottle Guinness Extra Stout (divided)
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
  1. Place 1/4 cup plus 2 tbsp. Guinness Stout in a 2 cup saucepan.  Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Pour the chocolate mixture into a bowl and chill in the refrigerator until firm (or overnight).
  6. Line a cookie sheet with wax paper. Scoop out ganache out by the heaping tablespoon and quickly roll between your palms.
  7. 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!).

Tips:
  • 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.

51 comments:

Donna B. said...

Oh. My. Gosh. ♥

Brianna Herber said...

Holy fantastic Batman!! My boyfriend is going to loves these! I have a questions though. I recently made a chocolate cake that called for Guinness, but a lot of reviews said they used Young's Double Chocolate Stout instead. Do you think that could be substitued here as well? Can't wait to try these!

Cassie | Bake Your Day said...

These are amazing, such a fun and unique recipe. We love Guiness around here :-)

Angela @ the fairy bread chronicles said...

these are definitely the manliest truffles i have ever seen! a great idea for the boy in one's life ;)

Simo said...

devono essere deliziosi!!!!! L'aspetto è magnifico......

SprinkleBakes said...

Hey Brianna!

Yes! You can use chocolate stout, or any stout you like! It will impart a slightly different flavor, of course. We like Guinness because of its earthiness and slightly acidic aftertaste.

Best of luck with the truffles!

xo

Rosa's Yummy Yums said...

They looks and sound amazing! Great truffles.

Cheers,

Rosa

Annie @ Annie's City Kitchen said...

Welp, I'm heading to the grocery store right after work to make these. They sound totally amazing.

Lora said...

What a great idea to do a "manly" Valentine's treat post. These look delicious!

Heather || Heather's Dish said...

I'm pretty sure it's appropriate for me to propose to you now - marry me? :)

Cristiana Valeria said...

Un'idea più bella dell'altra...cri

Liz said...

Love the combination! I'll definitely have to try real soon! :)

Peabody said...

Love these! My wedding amazingly enough is beer themed (in a brewery) so I'm pretty sure these need to be on the dessert table...especially since they can be made ahead of time!

♥ Christine ♥ said...

These look amazing!! Where did you get your small serving forks??

Sarah said...

Mmmmm, salty, sweet and bitter all in one. These sound like the perfect decadent treat for a man friend.

Jennifer @ Not Your Momma's Cookie said...

Mmmmm....these sound absolutely amazing!

Erin @ Dinners, Dishes, and Desserts said...

Yes please! These would for sure be a truffle my husband can get behind!

Stephanie @ Girl Versus Dough said...

These are UNREAL. Pinning!

liztiptopshape said...

Oohh, I love this!! Such a fantastic flavor combination and even BETTER because it's in truffle form :D

foodnerd4life.com said...

Damn these look good! Think they would be the perfect Father's Day gift. Saving this one!

FoodNerd x

Nina @ ambrosia said...

Oh boy, I LOVE this idea. I was just looking around for some more unconventional truffle recipes, and this one definitely hit the spot. They're perfect! I'm excited to try these out, especially because I've never made truffles without heavy cream before! Great recipe.

Erin said...

I need to remember these for when St. Patrick's day rolls around!

bridget {bake at 350} said...

Absolutely gorgeous!!! Love the recipe AND the pictures!!!

Elizabeth@ Food Ramblings said...

wow- i'm in love!!

Colette Just for Foodies said...

What man wouldn't want this for Valentine's??

Tracy {pale yellow} said...

These look perfect for St. Patrick's Day, so yummy!

Becca said...

This looks very interesting. Happy almost Valentine's Day!

Jen said...

Heather, these are FABULOUS!!! I just rolled mine tonight and I had trouble not eating them as I did. I actually substituted Lancaster Milk Stout for the Guinness even though I love Guinness and chocolate. I couldn't beat the price of one $2 milk stout instead of $12.95 for a 6-pack of G. I think I'm going to dip them in some chocolate before rolling them in the pretzel bits. My husband is going to love these for Valentine's Day. Thanks!!!

Bellenza Bistro said...

Perfect treat to impress guests at a St. Paddy's Day party!

Malgosia said...

This combo of sweet, salty, and beer is perfect!!

_Julie_ said...

I know this might be a stupid question; I am going to ask... I am making them right now, so I will apply the answer St. Patty's day :)
When chilling it overnight, should it be covered or in an air tight container?
Can't wait to have these with the hubby tomorrow...

SprinkleBakes said...

Hi Julie!

It's not a stupid question at all!

It doesn't have to be air-tight. You can just cover it in plastic wrap if you like.

:)

xo
H

Dana said...

Mmmm. How dark and foresty. These look so great!

Anonymous said...

I'm confused, do we reduce the 1/4 cup of guinness, or the larger amount?

Elizabeth @ Confessions of a Baking Queen said...

I love Guinness desserts. Chocolate + Guinness are meant to be! I work at a British Pub so these will be a dessert my co workers will love! Beautiful pictures :)

Lynna said...

Oh these are simply adorableeeee!!! The presentation is too cute!!

Lynna said...

Oh these are simply adorableeeee!!! The presentation is too cute!!

Lynna said...

Oh these are simply adorableeeee!!! The presentation is too cute!!

Heidi said...

Where's the "like" and "gimmie" button?

SprinkleBakes said...

To Anonymous -

You do not reduce the 1/4 cup plus 2 tbsp. Guinness. You reduce the larger amount.

-H

Gina said...

Amazing. I first had a Guinness float about two years ago with coffee ice cream. I've since ordered any incarnation of a dessert with Guinness I can find, but I've never had a Guinness truffle. Thank you, thank you.

Natalie G said...

These looks so incredible!!

lemonkerdz said...

Guinness is so versatile and used in cooking so much. Love the idea of adult chocolates. great recipe

alyssa @ cogsandcupcakes said...

I love the chocolate+beer combo; these look SO awesome!

Ali | Gimme Some Oven said...

Beautiful photos! And those truffles sound TOTALLY irresistible. I love all things with chocolate and pretzels. And of course, Guinness. ;)

Scott9901 said...

Can you use Guinness Draught instead of the extra stout?

Amisha said...

These look like fun! will have to give it a try!

Jennifer said...

Hi, I had a question. I want to make these for a 40th birthday party in two weeks. What is the difference, in the recipe, between the crushed pretzels and the pulverized pretzel rods? They both seem like finely crushed pretzels, but do they have a different consistency? Thanks!

Heather Baird said...

Hi Jennifer! Pulverized pretzels are essentially almost powdered, crushed pretzels are coarser. Hope this helps!

Jennifer said...

Thanks for answering my previous question. I have one more (making the truffles today): Is it 3/4 cup of pretzels prior to pulverizing, or is it 3/4 cup of pulverized pretzels?

Heather Baird said...

Hi Jennifer - sorry my response is so woefully late!

3/4 cup of pulverized pretzels - not 3/4 cup pretzels, pulverized. Does that make sense? The crumbs. Pulverize then measure.

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xo
H

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