“The first time I combined real ale with chocolate was my first Christmas at my chocolaterie, when I needed something traditional and ended up using rich, malty London Ale,” says London master chocolatier Paul A. Young.

“I experimented with many different chocolates, and concluded that the winning variety was Valrhona’s Jivara Lait 40% milk chocolate (from Java); its malt extract and intensely creamy finish pairs perfectly with the bittersweet ale. You can choose any ale you like, but do taste it first for bitterness; you may then need to increase or decrease the sugar level in the recipe.”

Food Republic tip: If you’d rather make your truffles by hand instead of in a mold, here are 5 easy steps:

  1. Cool your booze-chocolate mixture (AKA: ganache) in the refrigerator until completely set, about 30 minutes.
  2. Scoop out a heaping tablespoon or so and quickly roll it into a ball between your hands
  3. Dip the ball in the tempered (heated and cooled) chocolate to create a glossy, crisp shell
  4. Or roll it in cocoa or espresso powder or a flavored sugar 
  5. Allow to set on a baking sheet for several hours

And you thought making truffles was complicated.