Step 1

In a small saucepan, heat the heavy cream and Guinness over medium heat until it begins to simmer.

Step 2

Remove from heat and pour the mixture over the chopped chocolate. Let sit for 2-3 minutes to melt.

Step 3

Stir until the chocolate is fully melted and smooth. Add the butter and vanilla extract, and mix until fully combined.

Step 4

Let the mixture cool to room temperature, then refrigerate for 1-2 hours until firm.

Step 5

Sift the cocoa powder onto a plate or shallow dish.

Step 6

Once chilled, use a spoon or melon baller to scoop out small portions of the chocolate mixture and roll them into balls.

Step 7

Roll each truffle in cocoa powder to coat.

Step 8

Store in an airtight container in the refrigerator until ready to serve.