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Dark Chocolate Ganache


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Dark Chocolate Ganache





2 cups heavy cream
6 (.2-ounce) bags Earl Grey black tea
1 (10-ounce) bag bittersweet chocolate morsels*


• In a small saucepan, heat cream until hot but not boiling. Remove from heat, and add tea bags. Steep, covered, for 15 minutes. Remove and discard tea bags.
• Reheat cream until hot but not boiling. Remove from heat, and add chocolate, stirring until chocolate is melted and smooth. Use immediately.

*For testing purposes, we used Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Chips.

 

Pictured with Earl Grey–Chocolate Cake



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