Beer and Acacia Honey Truffles

Chop the chocolate and place it in a large bowl. Bring the cream to a boil, melt in the honey, then pour it over the chocolate and mix well to obtain a smooth cream. Add in the butter, then the beer; blend everything with an immersion blender.

Let the ganache obtained chill in the fridge for about an hour, then use your hands to mold it into small balls; place them on a tray lined with parchment paper. Let them set in the fridge for another hour.

Roll the truffles in the cane sugar. Serve; keep any leftovers covered, out of the fridge, for 2-3 days.