Chocolate safari Truffles Nailmaker

Serves: makes 40 truffles or 30 tarts

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Dietary: Alcohol

Meal type: Dessert, confectionary

Misc: Drink responsibly

Occasion: any time

Author: David Greenwood-Haigh

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  • 130ml Nailmaker Chocolate safari Imperial Stout (Room Temperature)
  • 300g dark 70 % Chocolate (chopped small)
  • 55g dark muscovado sugar
  • 100g Cocoa Powder
  • 5g Yorkshire honey


Warm the beer honey and sugar in a small pan until the sugar is fully dissolved. Don’t be tempted to simmer or boil the beer.

Place the chopped chocolate into a bowl and pour the warm beer mixture over the chocolate and whisk until smooth (use a hand blender if you have one).

Then refrigerate for an hour. or you can fill sweet pastry cases to make chocolate beer tarts and chill them

Once cooled, with a teaspoon scrape the ganache into even sized balls and dust in cocoa powder.

Serve at room temperature and enjoy within two weeks of making.