Founder's Porter Pretzel Truffles

Founders Porter and Pretzel Truffles

There are few things greater in life than the combination of sweet and salty. Especially when the sweet component comes from chocolate. But I’m not about to be satisfied with that. I WANT to make it better. Oh wait, I did. I added beer.

These easy-to-make/easier-to-eat Porter & Pretzel Chocolate truffles are going with you to your next barbecue or potluck, I guarantee it. Just a few ingredients and you have a decadent little treat that will not only be a hit, but impress everyone’s pants off.

So go on, get your friends pantsless. Full recipe for the truffles can be found at While you’re there, check out the rest of the awesome recipes in the Craft + Eats section.

Editor’s Note: Below is the column as it appeared on

Your regular bar snack has just been taken to the next level. Anyone can set out a bowl of pretzels when there are beers being served, but wouldn’t you much rather set out a bowl of pretzel-encrusted beer truffles? Decadent chocolate, porter ganache truffles coated in crispy, salty pretzel crumbs. It’ll still make you thirsty, you’ll still want to drink, but it will elevate your senses and leave you wanting to taste things in a more precise and thoughtful way.  That, or you’ll just pop them in your mouth and chow down. Either way, go grab some killer Founder’s Porter for baking AND drinking.

Founders Porter & Pretzel Truffles 

Rich, Luxurious, Portery

Rich, Luxurious, Portery

adapted from

8 oz cream cheese, softened
¼ cup Founders Porter
4 cups powdered sugar
12 oz semi-sweet chocolate, chopped fine then melted
½ cup salted pretzels, crushed

In a stand mixer, beat your cream cheese and porter. Slowly add in your powdered sugar until combined. While the  mixer is running, drizzle in melted chocolate.

Once the truffle dough is thoroughly mixed, scoop into a freezer-safe bowl, cover and freeze for 1 hour.

Line two baking sheets with parchment paper and put your crushed pretzels in a bowl.

Take the truffle dough out of the freezer. Using a melon baller or a small spoon, start rolling out balls, about an inch in diameter. Once rolled, roll the ball around in the pretzel crumbs and set on the cookie sheet.

Serve chilled. Refrigerate leftovers.

Please note, the pretzel coating will soften as they sit. These are best served the day they are made.

Fontina has an Ohio heart and Philly spunk. She loves giving you recipes for hearty food, pop-culture puns and a hell of a lot of craft beer. You can find her in the kitchen, at the bar, on Twitter or marathoning episodes of Shin Chan or Bob's Burgers online.

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