• 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