Guinness Pretzel Truffles

March 12, 2014

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Time for more candy in this St. Patrick’s Day countdown I say! And who doesn’t like truffles? Better yet, who doesn’t like boozy truffles?!! These Guinness Pretzel Truffles will knock your socks off!

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You know how some truffles are just so tooth-achingly sweet you can’t manage to take more than one nibble? Not these little devils. You see they have a reduced Guinness syrup added to the chocolate. That Guinness reduction adds an earthy, slightly bitter stout flavour to the chocolate and also serves to temper the sweetness. I’m sure that sounds great to those of you with a bit more subdued sweet tooth. But wait…there’s more. These tasty treats are then rolled in crunchy, salty crushed pretzels.

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So there you have it – malty Guinness, rich dark chocolate and salty pretzels combined to make an irresistible St. Patrick’s Day confection. You can have a batch done in no time flat. So what are you waiting for?! You’ll absolutely drive folks wild with these!

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Guinness Pretzel Truffles

recipe from: SprinkleBakes

yield: 18 – 21 truffles

Ingredients:

  • 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 (you want these really pulverized – best to use a food processor)
  • 3/4 cup crushed pretzels for rolling truffles
Directions:
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 it can be tricky. You’ll notice it will foam up quite a bit at first. Don’t let it boil over as it will be quite the sticky mess to clean up! (Not that I have first hand knowledge of that or anything. 🙂 Also, once reduced considerably, the syrup can burn easily. So – don’t get distracted!
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 the Guinness 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!). 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.
Enjoy!
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Oreo Truffles

May 7, 2011

Who doesn’t love Oreo Cookies? I don’t know a single soul. Indeed  if I did know someone who claimed they didn’t, I’d certainly be a little suspicious of them. Oreo cookies are great comfort food which likely evoke happy childhood memories (or maybe memories more recent – say, last night perhaps) of dunking them in an ice-cold glass of milk.

So I was sure I couldn’t go wrong with this recipe for Oreo Truffles. Not that I thought I should “guild the lily” by any means, but adding some cream cheese and a enfolding the whole thing in a blanket of delectable chocolate – I couldn’t resist!

Nor should you. Really. These Truffles are very easy to make. Toss the cookies into the food processor. Give it a whirr.

Oreo crumbles

Add the cream cheese. Pulse until blended. Roll the mixture into balls.

Truffle filling - waiting to chill

Chill and then dip into chocolate. The only bit of the whole process that requires some patience is the dipping the truffles into the chocolate bit. I used prepackaged melting chocolate by Baker’s. You just pop the package in the microwave until melted and then start dipping away. I guess the waiting for them to chill in the fridge before devouring them all was a bit difficult as well.

Everyone will think you slaved in the kitchen for hours to create these treats. Believe me,  folks will go absolutely wild for them. Soooooo delicious!

Oreo Truffles

Recipe from Someone Left the Cake Out in the Rain

Makes 36 Oreo Truffles

Ingredients:
1 package (16.6 oz) Oreo cookies – I used the Double Stuff variety 🙂
1 (8 oz) package cream cheese, softened
2 -(7 oz.) containers Baker’s Dipping Chocolate

Directions:

In the bowl of a food processor, pulse the Oreo cookies until they are coarsely chopped.  Add cream cheese and continue to pulse until they are well-combined.

Roll into 1-inch balls and place on a parchment paper lined baking sheet.

Refrigerate until firm, 4 hours, or optimally, overnight.

Melt chocolate according to package.  Dip balls into chocolate and place on waxed paper lined trays to harden.

Sprinkle with any sort of decoration you prefer before the chocolate begins to set up.

Chill and serve cold.



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