Chocolate Truffles with Beer Sugar

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.

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.

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.

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.