Beer Chocolate Truffles

Here's one of Marti's most popular treats at club meetings:

inspired from a recipe from National Beer Wholesalers Association

9 Tablespoons heavy cream
6 ounces semi-sweet chocolate chips (Ghiaradelli)
6 ounces bittersweet chocolate chips (Ghiaradelli)
3 Tablespoons beer (barleywine or imperial stout or porter or lambic, etc.)
crushed chocolate graham crackers (or vanilla wafers or ginger snaps, etc.)

In medium saucepan over medium-low heat, warm cream just until it steams. Turn heat to low and add chocolate chips, stir mixture until it is completely smooth. Pour mixture into shallow glass bowl and slowly stir in beer, until blended. Refrigerate overnight.

Cover counter with wax paper. Pour crushed graham crackers or cookies onto large flat plate.

Using a teaspoon, spoon truffle mixture onto wax paper in small bite-size dollops.Then, quickly roll each chocolate piece between palms and drop onto crushed cookies. Spoon the crushed cookies over the chocolate pieces until well coated on all sides. Place chocolate truffles into small candy papers (optional), then into sealed containers and keep refirigerated. Serve at room temperature.