Beer is Delicious: Stout and Pretzel Truffles

I believe we discussed the similarities between stout and dark chocolate not too long ago? 

I was in St. Louis at the Schlafly Tap Room two weeks ago and I happened to meet the beer soulmate of dark chocolate: Raspberry Coffee Stout. It has the richness of stout, the bitterness of good coffee and the sweet fruity aroma of raspberries to finish. Needless to say, I love it. 

So this past weekend my new favorite stout got together with some 75% dark Olive & Sinclair chocolate and made truffle babies. It was a beautiful, beautiful thing, as you can see.  

Beer and Pretzel Truffles:

(based on this recipe from Honest Cooking)

3 bars (just under 9oz) Olive & Sinclair dark chocolate

1/2 cup heavy cream

2t coffee flavoring or raspberry flavoring (available at Whole Foods)

3T stout 

3/4 cup salted pretzels, crushed (or cocoa powder) 

Warm cream in pot over medium low. Add chopped chocolate and coffee flavoring and whisk to combine. Remove from heat and add stout. Whisk until the mixture looks like very thick ganache. Place in the fridge in a shallow dish for about three hours or until firm. Scoop into 1/2t balls and roll in crushed pretzels or cocoa powder. 

*Serve IMMEDIATELY if rolling truffles in pretzels. The pretzels WILL go stale in the fridge no matter how well you cover them. 

*Can't find this very special Schlafly beer? Try a milk stout.