Craft Beer Truffles

What could be better than giving your craft beer loving Valentine truffles made with beer!? Well fear not humans we’ve got easy to make recipes for some killer truffles made with Kilowatt Beer that will surely have your Valentine over the moon! Each truffle recipe features a different Kilowatt beer. The Kilowatt beers featured are: Strawberry Blonde, Chocolate Macadamia Nut Stout, Imperial 163 Stout, and Cinnamon Hazelnut Brown! Pick your favorite or make them all!

We also showcased some ideas for how you can package your truffles using supplies we found at Michaels. You can find boxes, ribbon, little miniature baking cups, and more in their Valentine’s Day section.

You can find out more about the Beer Greetings carrier featured on our segment by checking out this article: https://beeralien.com/beer-greetings/

Happy baking humans and be sure to tag us in your photos when you make them!

Strawberry Blonde Truffles

A delicious beer truffle featuring: strawberry flavors, white chocolate, and peanut butter

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Ingredients

  

For the filling

• 1 cup of strawberry blonde
• 16 oz of white baking chocolate
• 2 tablespoons of peanut butter

For the coating

• 8 oz of white baking chocolate
• 1 sprinkles topping
• 1 package of crushed up graham crackers

Instructions

 

For the filling

• Add the beer to a pot over high heat. Reduce by half (until about a 1/2 cup is remaining), stirring frequently.
• Remove from heat, break the 16 oz of white chocolate into chunks, stir until smooth and melted.
• Add the peanut butter and stir until melted. Allow to cool to room temperature.
• Cover and refrigerate until set, about 2 hours.
• Use melon baller to scoop out a small amount of chocolate. Roll into a ball with your hands, add to some parchment paper and chill for 20 minutes to an hour.

To temper chocolate for the coating

• Chop the baking chocolate into small pieces. Add about half of it to the top of a double boiler over medium head (If you don't have a double boiler, place a metal bowl over a pot of water making sure the bottom of the bowl does not touch water).
• Stir until the white chocolate reaches 110 degrees.
• Remove from heat. Stir continuously, adding a bit of the reserved white chocolate at a time until it reaches 88 degrees. Stir, stir, stir, like crazy!
• Take a fork and add the truffle balls to coat them
• Remove from white chocolate and place on parchment paper, place a few sprinkles on top.

Notes

Half of the truffles you can just simply coat the truffle ball in your crushed graham crackers or you can just do all of them that way if you don't want to temper the chocolate, it's up to you!

Adapted from Beeroness

Cinnamon Hazelnut Brown Truffles

Delicious beer truffle featuring hazelnuts and cinnamon

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Ingredients

  

For the filling

• 1 cup of cinnamon hazelnut brown
• 8 oz of 60% cocoa content baking chocolate
• 2 teaspoons of cinnamon

For the coating

• 8 oz of 60% cocoa content baking chocolate
• 2 packages of crushed roasted hazelnuts

Instructions

 

For the filling

• Add the beer to a pot over high heat. Reduce by half (until about a 1/2 cup is remaining), stirring frequently.
• Remove from heat, break the 8 oz of chocolate into chunks, stir until smooth and melted. Add the cinnamon and stir in completely.
• Allow to cool to room temperature.
• Cover and refrigerate until set, about 2 hours.
• Use melon baller to scoop out a small amount of chocolate. Roll into a ball with your hands, add to some parchment paper and chill for 20 minutes to an hour.

To temper chocolate for the coating

• Chop the baking chocolate into small pieces. Add about half of it to the top of a double boiler over medium head (If you don't have a double boiler, place a metal bowl over a pot of water making sure the bottom of the bowl does not touch water).
• Stir until the chocolate reaches 115 degrees.
• Remove from heat. Stir continuously, adding a bit of the reserved chocolate at a time until it reaches 90 degrees. Stir, stir, stir, like crazy!
• Take a fork and add the truffle balls to coat them
• Remove from chocolate and place on parchment paper, place a few hazelnuts on top.

Notes

You can just roll the truffle balls in the roasted hazelnuts if you don't want to temper chocolate!

Adapted from Beeroness

Imperial 163 Stout Truffles

Delicious beer truffles with rich stout flavor

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Ingredients

  

For the filling

• 1 cup of imperial 163 stout
• 8 oz of 60% cocoa content baking chocolate

For the coating

• 8 oz of 60 % cocoa content baking chocolate
• sea salt
• cocoa powder

Instructions

 

For the filling

• Add the beer to a pot over high heat. Reduce by half (until about a 1/2 cup is remaining), stirring frequently.
• Remove from heat, break the 8 oz of chocolate into chunks, stir until smooth and melted.
• Allow to cool to room temperature.
• Cover and refrigerate until set, about 2 hours.
• Use melon baller to scoop out a small amount of chocolate. Roll into a ball with your hands, add to some parchment paper and chill for 20 minutes to an hour.

To temper chocolate for the coating

• Chop the baking chocolate into small pieces. Add about half of it to the top of a double boiler over medium head (If you don't have a double boiler, place a metal bowl over a pot of water making sure the bottom of the bowl does not touch water).
• Stir until the chocolate reaches 115 degrees.
• Remove from heat. Stir continuously, adding a bit of the reserved chocolate at a time until it reaches 90 degrees. Stir, stir, stir, like crazy!
• Take a fork and add the truffle balls to coat them
• Remove from chocolate and place on parchment paper, place a dash of sea salt on top.

Notes

You can just roll in some cocoa powder if you don't want to temper chocolate!

Adapted from Beeroness

Chocolate Macadamia Stout Truffles

A delicious beer truffle featuring chocolate, macadamia, and coffee flavors

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Ingredients

  

For the filling

• 1 cup of chocolate macadamia stout
• 8 oz of 60% cocoa content baking chocolate
• 1 package of macadamia nuts

For the coating

• 8 oz of white baking chocolate
• cocoa powder
• coconut shavings

Instructions

 

For the filling

• Add the beer to a pot over high heat. Reduce by half (until about a 1/2 cup is remaining), stirring frequently.
• Remove from heat, break the 8 oz of chocolate into chunks, stir until smooth and melted. Add the cinnamon and stir in completely.
• Allow to cool to room temperature.
• Cover and refrigerate until set, about 2 hours.
• Use melon baller to scoop out a small amount of chocolate. Roll into a ball with your hands, stick one small macadamia nut into the center. Re-roll the ball and add to some parchment paper to chill for 20 minutes to an hour.

To temper chocolate for the coating

• Chop the white baking chocolate into small pieces. Add about half of it to the top of a double boiler over medium head (If you don't have a double boiler, place a metal bowl over a pot of water making sure the bottom of the bowl does not touch water).
• Stir until the chocolate reaches 110 degrees.
• Remove from heat. Stir continuously, adding a bit of the reserved chocolate at a time until it reaches 88 degrees. Stir, stir, stir, like crazy!
• Take a fork and add the truffle balls to coat them
• Remove from chocolate and place on parchment paper, place some sweetened coconut shavings on top.

Notes

You can also cover in cocoa powder and add an additional macadamia nut on the top if you don't want to temper the chocolate!

Adapted from Beeroness

You can learn more about Kilowatt Brewing Company on their website or by following them on their social media: Facebook, Twitter, & Instagram.