Skip to main content

Easy Chocolate Beer Pretzel Truffles

Easy Chocolate Beer Pretzel Truffles, 4 ingredients, and just a few steps!

I have a problem, the sort that will probably be solved with beer-infused chocolate, as most minor problems usually are. My problem (one of many, I’m sure you already know) is that I almost always assume that people—upon first meeting me—don’t like me. For one reason or another, this is what I default to: "I don’t think she likes me. Sure, she’s being nice, but that’s just because she’s a nice person." This does not, however, stop me from being chattier than said new person would probably like.

I know, it’s ridiculously insecure and eye-rolly. I know this. But it’s my default mode, thinking I have to earn it, like most things I have in my life. Then I do things like make chocolate truffles and bacon cupcakes and give them away hoping to earn peoples likes. Also: don’t do that. I don’t recommend it. But I’m far better at giving advice than I am at taking it. I’m an excellent advice giver, just ask. I’ll kick some wisdom at you.

I don’t take the advice, I just give it away. Unless that advice is about what beer to cook with or how to infuse chocolate with booze, those nuggets of wisdom I keep close. Also, if you want advice about what beer to pair with your dinner, or what city to visit on a whim, I’m your girl. How to navigate the intricacies of unknown humans? Maybe ask someone else. I’ll just be over here with these truffles trying to make friends with the new UPS guys.

Easy Chocolate Beer Pretzel Truffles

Yield: 24 truffles


  • 8 weight oz dark chocolate (60%)
  • ¼ cup heavy cream
  • ¼ cup stout beer
  • 1 cup crushed pretzels


  1. Add the chocolate, heavy cream and beer to the top of a double boiler set over gently simmering water.
  2. Stir until just before all of the chocolate has melted. Remove from heat, continue to stir until the chocolate has melted.
  3. Allow the chocolate to cool until set (add to the refrigerator to speed up setting).
  4. Add the pretzels to a shallow bowl.
  5. Once the chocolate has set use a melon baller to pull out a ball about the size of a large marble. Roll in your hands until even and round.
  6. Add the chocolate ball to the pretzels, roll until well coated. Add to a sheet of wax paper. Repeat for the remaining chocolate.
  7. Refrigerate until ready to serve.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes








Similar Articles


Andy December 4, 2018 um 7:33 pm

My gosh, I’ve recently come across your blog of deliciousness and I’m in love. Beer and chocolate…what more could one want in life?


Jackie December 4, 2018 um 8:14 pm

Thank you!


Faye December 9, 2018 um 11:27 am

Hi. This may be going w–aa-y off the mark but I’d appreciate your input. I’ve enjoyed making your dessert recipes and had some success changing up the beers–e.g. used our home brewed chocolate coconut stout for your pot au creme recipe. Yesterday, at Whole Foods I tried a chai brown ale which made me think of these truffles. Unfortunately, the only thing I could find in a can was a chai ale–no other descriptors and different brewery. My palate isn’t great but today when I taste tested dark vs milk chocolate with the beer, the milk chocolate seemed to work better. Here’s my question: when you are developing a recipe like this, how do you go about figuring out the pairings? Thanks so much for your thoughts! (At this point I plan to make a batch as written above and an experimental batch.) Merry Christmas!!


Alyssa November 9, 2021 um 6:59 pm

Can these be frozen to save for later? Also any recommendations on what chocolate to buy?


Jackie November 10, 2021 um 10:26 am

They can be, but make sure to put them in an air tight container to avoid freezer burn.
I like using Seattle Chocolate, or Theo Chocolate but it will depend on what is available near you.


Write a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.