Small sweets shaped like truffles, combining the malty flavor of beer with the floral sweetness of acacia honey. Ideal as a dessert or an accompaniment for tea and coffee.
Finely chop the chocolate and melt it in a double boiler or in the microwave in short intervals, stirring to avoid burning.
In a bowl, combine the cream cheese with the melted butter, acacia honey, and beer; mix until obtaining a smooth cream. Add the powdered sugar and a pinch of salt, if desired.
Incorporate the melted chocolate and the crushed biscuits into the mixture; mix well until obtaining a dense and moldable dough.
Cover the bowl and let it rest in the refrigerator for at least 30 minutes to facilitate shaping.
With slightly damp hands, form balls of about 20–25 g each and roll them in unsweetened cocoa powder for coating.
Arrange the truffles on a tray and let them firm up in the refrigerator for at least 1 hour before serving.
Ciotole
Cucchiaio o spatola
Pentola per bagnomaria o microonde
Pellicola trasparente
Vassoio
Store in the refrigerator in an airtight container for up to 5 days; to freeze, arrange on a tray and then transfer to a freezer bag (up to 1 month).
For a more intense version use dark beer; for a crunchy note add chopped hazelnuts or almonds to the biscuits. If the consistency is too soft, add more crushed biscuit; if too dry, a few drops of beer or honey.
Italy, Toscana
| Energy (kcal) | 330.31 |
| Carbohydrates (g) | 50.47 |
| of which Sugars (g) | 43.64 |
| Fat (g) | 13.02 |
| of which Saturates (g) | 7.25 |
| Protein (g) | 4.75 |
| Fiber (g) | 1.86 |
| Sale (g) | 0.12 |
