Chocolate & beer truffles



  • 250g dark chocolate, broken
  • ½ cup cream
  • 3 Tbsp beer
  • ½ cup cocoa, to dust


  1. Place chocolate and cream in a small heatproof bowl and warm gently over simmering water for 3-4 minutes without stirring
  2. Remove from heat and whisk until completely combined and no lumps remain. Cool to room temperature, approx. 20 minutes
  3. Add beer and carefully stir until well incorporated. Pour chocolate mixture into a small casserole or pie dish and refrigerate until set (approx. 2 hours)
  4. Scoop teaspoonfuls of chocolate mixture and shape into balls with damp hands. Coat in cocoa and place on baking tray to firm up.