Young’s Brewery was founded in Wandsworth in south London in 1831. When I lived in London I enjoyed sampling their fine ales whenever I encountered them.
Sadly, their old Ram Brewery in Wandsworth was closed for redevelopment a few years ago and production of their beers moved to Bedford, over 60 miles north of the original brewery, although the old building retains a small microbrewery, enabling the location to still claim to be the oldest site of continual brewing in Britain.
On this side of the Atlantic the only Young’s beer I find with any regularity is their “Double Chocolate Stout”, which not only offers distinct hints of chocolate on the nose and palate from the use of roasted dark malts, but for good measure includes real chocolate and chocolate essence. It is a distinctive and flavourful beer, and with the holiday season upon us I couldn’t resist adding yet more chocolate to it to come up with a unique dessert.
Ganache is usually made by combining chocolate with cream but I substituted the chocolate stout for cream, and instead of rolling into balls to make conventional truffles I poured it into shot glasses to form the basis of a mini “pint”. I used 60% bittersweet chocolate which combined with the beer to make a rich, velvety layer which was then topped off with a white chocolate and cream ganache to form the head of the beer. The sweet creamy top layer contrasts beautifully with the dark chocolate and beer combination, and eaten with a teaspoon from the shot glass it is just the right size for a decadent little dessert.
Chocolate Stout Ganache
8oz bittersweet chocolate (I like Ghirardelli 60% or Guittard 74%)
1 cup (8 fl.oz) chocolate stout
6oz white chocolate
0.5 cup heavy whipping cream
Chop the dark bittersweet chocolate into small pieces and place in a heatproof bowl.
Heat the beer over medium heat until it starts to bubble. Do not boil.
Pour the hot beer over the chocolate and stir well to combine. Transfer the mixture to a jug and pour into glass or plastic shot glasses (I used 1.65 fl.oz (50ml) glasses). Leave space at the top of the glass for the white chocolate “head”.
Put the glasses into the fridge to set (about 1-2 hours).
To make the white chocolate ganache break the white chocolate into pieces and melt over medium heat in a double boiler or a glass bowl over a pan of water. Meanwhile gently heat the cream in a small pan. Do not boil. When the chocolate is melted remove from the heat and gently stir the warm cream into the chocolate. When combined, transfer the ganache to a jug and gently pour on top of the dark chocolate layer in the shot glasses.
Return to the fridge to set for at least an hour or two before enjoying. Will keep in the fridge for 4-5 days.
Yield: 10 x 1.65oz glasses
