Don’t think that cooking with beer is just beef and ale pie, nice though that is, here is a recipe to make a rich bitter sweet full flavoured ganache, perfect for after dinner or with cheese.
125mls real ale or stout,
100gm unrefined dark muscovado sugar,
250gm of 70% or above dark chocolate.
1. Add beer and sugar to a saucepan, warm until the sugar is fully dissolved. At this point, the amazing aroma wafting from your saucepan may well tempt you to say ‘Bugger the Truffles’ and head to the nearest hostelry. However do not leave your pan unattended as you don’t want the mixture to simmer or boil.
2 Pour the mix onto the chocolate and blend, either with a whisk or blender.
3 Pour into a container and allow to cool, then refrigerate for 4 hours.
4 After refrigeration warm gently until just liquid then pour into moulds. Alternatively, re chill until firm enough to handle and roll into balls.
5 Once firm, remove from the mould, toss in chocolate powder and enjoy.