Place the finely chopped chocolate in a medium heatproof mixing bowl and set off to the side for later.

In a small saucepan over medium heat, cook the stout. Bring to a simmer but keep an eye out so it doesn't boil over. Reduce the liquid by half., 5-8 minutes.

Once the liquid is reduced by half, pour it over the chocolate. Let stand for 2 minutes. Whisk until chocolate is melted and the mixture is smooth.

Refrigerate the chocolate stout mixture for 2-3 hours.

While the mixture chills, add the pretzels to a small food processor and pulse until a coarse crumb is formed. Transfer the pretzel crumb to a pie plate.

Line a medium baking sheet with parchment paper and set off to the side.

Once the mixture has set, use a melon baller to scoop out 1 inch balls. Roll the balls between your hands to shape. Then roll the balls into the pretzel crumbs. Place the finished truffles on the parchment.

Once all the truffles are formed, refrigerate them until ready to serve.

Let the truffles sit at room temp for at least 20 minutes before serving.