Happy Oktoberfest! The 180th Oktoberfest kicked off today in Munich. I am not in Munich and am therefore left to drown my sorrows in the kitchen. Just like last year, the next 16 days will feature recipes made with beer in honor of the season.
That is all I know about the form Oktoberfest on the blog will take this year. Last year, I planned an Oktoberfest menu with seven different types of beer. This year, I have a stack of recipes, a refrigerator full of beer and hopes for the best. So on that note, let’s start with dessert first – chocolate beer balls.
For the chocolate beer, I chose Southern Tier’s Creme Brulee. Holy. Freaking. Moly. This beer is good. I add this with the caveat that a beer purist might not think so. It does not taste like beer. It tastes instead like a sweet, warm whiskey coffee. It also smells amazing.
As for the recipe, if you too choose this beer, note that it is sold in a 22 ounce bottle. The recipe requires only four ounces of beer. Sixteen ounces of leftovers, and you have nothing but a good time on your hands. For the cookies, you can use store-bought or use this chocolate wafer cookies recipe to make your own at home.
Not a fan of beer? No worries. After October 6, things will be back to normal. Until then, Prost!
Chocolate Beer Balls
- 3 cups chocolate cookie crumbs
- 1 1/2 cups powdered sugar, divided
- 1 1/2 cups almonds, finely chopped
- 1/4 teaspoon cinnamon
- 1 1/2 tablespoons cocoa powder
- 2 tablespoons corn syrup (preferably dark)
- 1/2 cup chocolate beer
- In a large bowl, combine the cookie crumbs, 1 cup of powdered sugar, chopped almonds, cinnamon and cocoa powder.
- Stir in the corn syrup and beer and mix well.
- Refrigerate for at least 30 minutes to help set the mixture for rolling.
- When the dough is chilled and somewhat firm, roll the dough into small balls.
- Next roll the balls in the remaining 1/2 cup of powdered sugar until lightly coated.
- Enjoy immediately or cover and refrigerate until ready to enjoy.
If you plan to prepare this dessert in advance, I recommend waiting until immediately before serving to coat the balls with the powdered sugar. The chocolate balls will absorb most of the sugar, so waiting until the last minute to coat them will improve their look. This dough is pretty soft, so you may want to work in batches when rolling it into balls, keeping the dough you are not working with refrigerated. Likewise, you may find it easier to coat the balls in powdered sugar if you refrigerate them for another 30 minutes or so after rolling and before coating.