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.
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.