Makes 12-15 truffles
Cook the chestnuts in boiling water for 40 minutes. Leave them to cool and then shell them. Put the chestnuts in a pan together with the sugar, spices and single cream; cook over low heat for around 30 minutes, taking care that they do not stick to the bottom of the pan as the cream is absorbed. Turn off the heat and if there is still a lot of liquid, add 1-2 teaspoons of corn starch. Whisk while still hot, using an immersion blender or placing in a mixer, until a dense cream is obtained. Leave to cool. Put the bitter cocoa powder into a small bowl. Make the chestnut cream into small balls no larger than a walnut, roll them in the cocoa and then place them one by one in mini paper cups. Refrigerate the truffles and eat by the next day.
Top-fermented brown ale, bottle conditioned
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