In medium saucepan over medium heat, warm cream just until it steams. Remove from heat; stir in semi-sweet and bittersweet chocolate pieces, cover pan and set aside for five minutes to allow thorough melting. Stir mixture until it is completely smooth. Pour mixture into a mixing bowl; very slowly stir in Porter Beer, until completely blended. Refrigerate mixture about 30 minutes, stirring occasionally so that it cools evenly. It should still be pliable.

Cover a sheet pan with parchment paper. Using a teaspoon, spoon truffle mixture onto sheet pan in small dollops, about the size of marbles. Refrigerate about 45 minutes, until very firm.

Make chocolate coating by placing milk chocolate pieces in the top of a double boiler over simmering, not boiling, water. Stir until completely melted and smooth. Blend in vegetable oil. Remove double boiler from heat; put 2 table forks in the sauce pan.

Line a second sheet pan with parchment paper. Put cocoa powder in medium mixing bowl; put a table fork in bowl.

Using two table forks, quickly roll each truffle, one at a time, in the coating. Let chocolate drip off the truffles, and then drop immediately into the cocoa, using the fork to roll them around, covering all sides completely. Brush off excess cocoa powder. Remove truffles to clean parchment paper and place in refrigerator.

After truffles have been coated, rolled and cooled, place in individual candy cups, or store in plastic container. Cover tightly and store in refrigerator.

60 Truffle Servings.

Recipe courtesy of the National Beer Wholesalers Association.