Chocolate Truffles with Beer Sugar

Ingredients

• 1 cup demerara sugar
• 2 tablespoons India Pale Ale
• 9 ounces bittersweet chocolate (70% cacao), chopped
• 1¼ cups heavy cream

Steps

1. Preheat oven to lowest setting (150° or 200° on most ovens). Mix demerara sugar and beer in a small bowl. Spread out mixture on a parchment-lined baking sheet in a thin, even layer. Let dry out in oven 12 hours (or overnight) with door slightly ajar. Mixture should feel like demerara sugar again. Transfer beer sugar to a small bowl.
2. Place chocolate in a medium bowl. Bring cream to a simmer in a small saucepan over medium heat. Pour over chocolate and let sit until chocolate is softened, about 3 minutes. Whisk until smooth. Cover and chill until ganache is firm enough to roll into balls, at least 3 hours.
3. Scoop out a scant tablespoonful of ganache. Roll into a ball (if you’d like, wear disposable gloves to keep your hands clean), then roll in beer sugar. Place on a parchment-lined baking sheet. Repeat with remaining ganache. Chill truffles until firm, at least 1 hour.
4. Do ahead: Ganache can be made 3 days ahead; keep chilled. IPA sugar can be made 1 week ahead; store airtight at room temperature. Truffles can be made 1 week ahead; store airtight in the refrigerator.