Beer Ganache

It began with a simple question: What would happen if I substituted fancy beer for cream in a ganache recipe? What would beer ganache taste like?

Well, given the deliciousness of chocolate stout cupcakes, I figured there was a chance that I could be successful. So I heated up the beer, and then mixed it with mixed dark and milk chopped chocolate in an equal quantity. It came out very well: malty and deep-tasting, not too boozy. Actually, genuinely good.

Here's how you can make this magic happen at home. As seen on cakespy dot com

• 10 ounces fancy stout beer (I used Cappuccino Stout by Lagunitas)
• 10 ounces chopped chocolate (I used a mix of dark and milk chocolate)

Note: you can use whatever quantity you like, as long as the beer and chocolate are in equal weights.

Put the beer in a saucepan over medium heat until it begins to bubble (not to be confused with the fizz), like it's just shy of boiling.

Either add the chocolate to the pan, or pour the hot beer over chocolate in a heatproof bowl.

Mix until combined, and the chocolate has melted.

Let set until it has reached cool room temperature. Use as a cake filling, glaze, or a tasty cookie dip.