- 130ml Nailmaker Anvil Beer (Room Temperature)
- 300g dark 70 % Chocolate (Melted)
- 55g dark muscovado sugar
- 100g Cocoa Powder
- 5g Yorkshire honey
Warm the beer honey and sugar in a saucepan 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
Once cooled, roll into even sized truffles and dust in cocoa powder.
Serve at room temperature and enjoy within two weeks of making.