Food Lion Kitchen: Pretzel Coated Chocolate Porter Truffles

Food Lion Kitchen: Pretzel Coated Chocolate Porter Truffles (Image 1)

 Chef Brian Adornetto creates an easy chocolate dessert in the Food Lion Kitchen.

Makes 24-28 Truffles

1 – 10 oz. bag of my essentials bittersweet chocolate chips

½ cup Food Lion heavy cream

1 tablespoon my essentials salted butter

¼ cup porter (or stout), not counting the foam

2 ½ cups my essentials salted mini pretzels, crushed

Place the chocolate in a heatproof bowl.

In a small pan over low heat, bring the cream, butter, and beer to a slight simmer and pour over the chocolate. Let the mixture sit for about a minute or two until the chocolate softens.

With a rubber spatula, gradually stir the cream mixture into the chocolate until the chocolate is shiny and smooth.

Pour the mixture into an 8-inch square baking dish or other small shallow pan and spread evenly. Place the chocolate in the back of the refrigerator for about 2 ½ hours until firm but moldable.  

Remove the chilled truffle mixture and use a teaspoon to scoop out the chocolate. Quickly roll into cherry sized balls then coat with pretzel pieces.

Cook’s Note:

You can store the uncoated truffles in the refrigerator for up to 2 weeks or freeze uncoated for a few months. Just bring the truffles to room temperature before rolling in pretzel crumbs and serving.  


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