- 130ml Nailmaker Chocolate safari Imperial Stout (Room Temperature)
- 300g dark 70 % Chocolate (chopped small)
- 55g dark muscovado sugar
- 100g Cocoa Powder
- 5g Yorkshire honey
Warm the beer honey and sugar in a small pan until the sugar is fully dissolved. Don’t be tempted to simmer or boil the beer.
Place the chopped chocolate into a bowl and pour the warm beer mixture over the chocolate and whisk until smooth (use a hand blender if you have one).
Then refrigerate for an hour. or you can fill sweet pastry cases to make chocolate beer tarts and chill them
Once cooled, with a teaspoon scrape the ganache into even sized balls and dust in cocoa powder.
Serve at room temperature and enjoy within two weeks of making.