Description
Smooth, melt in your mouth dark chocolates are not too sweet and linger with a flavors of Earl Grey tea and a hint of honey.
Ingredients
Scale
- 300g Dark Chocolate (can use Lindt brand or valrhona 70%)
- 180g Whipping cream (dairy cream) (measure to 140g after boiling)
- 12g Earl Grey leaves (I used 6 tea bags)
- 20g Butter
- 1 tbsp Honey
- cocoa powder (varhlorna) for dusting
Instructions
- Chop dark chocolate into small pieces and add butter on it, set aside.
- Heat up whipping cream and earl grey tea bags till a boil at medium heat. Turn off heat, cover for 5 minutes.
- Remove tea bags. Measure cream to 140g and mix with honey and bring to a boil at medium heat again.
- Pour hot cream into chocolate pieces and stir till chocolate melted and smooth.
- Pour chocolate mixture into a 7 inch square pan lined with non-stick baking paper. Leave chocolate to set for at least 2 hours.
- Cut chocolate into small square pieces with a warm knife and dust with cocoa powder. Serve immediately or return the chocolate to fridge to chill.
Notes
Due to the our hot climate here, you need to be very quick when cutting the chocolate. If you don’t like to use Earl grey tea, can use 300g chocolate and 150g whipping cream. Change honey to rum.
- Category: Chocolate, Dessert