8-9 oz. dark chocolate (at least 62% cacao)
1/2 cup heavy whipping cream
3 tbsp. Naked Pig Pale Ale
1 tsp. maca
1/2 cup unsweetened cocoa powder
Put the chocolate and whipping cream in a heat-safe bowl and place it over the top of (not in) a pot of simmering water.
Heat (stirring occasionally) until the chocolate melts completely.
Remove from heat and let sit for 20 to 30 minutes.
Slowly whisk in the beer and the maca.
Pour the mixture in a pan, cover with plastic and refrigerate for 3 hours.
Using a melon spoon or ice cream scoop, form the truffles.
Sprinkle the cocoa, and serve.