Arcadia Ales Porter Rico Dark Chocolate Coconut Truffles

Want to impress your friends with your culinary skills without spending a ton of time in the kitchen?

These truffles are for you. They melt in your mouth and the addition of Arcadia Ales’ Porter Rico beer only adds to their wow factor.

Dark chocolate has antioxidant and anti-inflammatory properties, so indulging in these truffles occasionally can easily fit into your healthy lifestyle goals.

Thanks to Arcadia Ales for allowing us to develop this recipe using their Michigan-made beer!

Read more about Arcadia and what the company is doing to stay competitive in the craft beer industry here.

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Porter Rico Ingredients shown are chocolate, coconut, hazelnuts and Arcadia Ales Porter Rico beer


  • 10 ounces dark chocolate, finely chopped
  • 2 tbsp coconut oil
  • ¾ cup full-fat Thai coconut milk (comes in a can)
  • 1 teaspoon vanilla extract
  • 4 tbsp Arcadia Ales Porter Rico beer
  • ½ cup finely shredded unsweetened coconut
  • ½ cup crushed hazelnuts without skins, toasted

Arcadia Ales Porter Rico Dark Chocolate Coconut Truffles

Place finely chopped dark chocolate and coconut oil in a bowl. Set aside.

Heat coconut milk in small saucepan over medium-low heat until simmering. Then pour in chocolate and coconut oil. Stir gently with a rubber spatula to combine. Don’t mix vigorously or extensively because chocolate will become grainy.

Add vanilla extract and beer and stir gently to incorporate.

Seal chocolate mixture in a container and refrigerate until solid, about 4 hours.

Meanwhile, toast hazelnuts and shredded coconut. Preheat oven to 350 degrees Fahrenheit.

Place hazelnuts on small baking sheet covered with parchment paper and toast in oven for 12-15 minutes until nuts are golden and skins begin to split. Let cool for 5 minutes.

Simultaneously, place shredded coconut on a separate small baking sheet covered with parchment paper. Toast in oven for 5-8 minutes

Once hazelnuts are cooled, place them all in a clean kitchen towel. Rub vigorously to remove the papery dark brown layer of skin off of the hazelnut. The skin will cling to the towel.

Crush hazelnuts without skin on them. You can place in a freezer bag and use a rubber mallet or pan.

Mix crushed hazelnuts and shredded coconut together and set aside. Will be used at the end to coat truffle to finish.

Once truffle mixture is solid, use a melon baller to scoop out truffle. Roll each ball until smooth and coat lightly with toasted hazelnut and coconut mixture. Enjoy!

Note: You can freeze the truffles without the coating for up to 3 months.

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