Has anyone tried using clarified butter in cream or butter ganaches?

Hello,
Just noodling around about whether it's possible to make a successful butter ganache using clarified butter. The solids are where the moisture lives, and more moisture equals shorter shelf life. However: I've never seen a recipe for ganache that calls for clarified butter. They all seem to call for softened whole butter. Not sure if this is simply because nobody's tried using clarified butter, or because it's just not recommended. I'm too curious not to try this, but I thought I'd raise the question in case anybody here already has....