Description
Rich dark chocolate meets the bright, citrusy notes of Earl Grey tea. A touch of honey adds subtle sweetness.
Ingredients
Units
Scale
- 1 cups (237 ml) Dark Chocolate
- 1 cups (180 g) Whipping cream
- 1/4 lb Earl Grey leaves
- 1 tbsp (14 g) Butter
- 1 tbsp Honey
- cocoa powder
Instructions
- Chop dark chocolate into small pieces and add butter; set aside.
- Heat whipping cream and earl grey tea bags to a boil over medium heat. Turn off the heat and cover for 5 minutes.
- Remove tea bags. Measure 140g of cream, mix with honey, and bring to a boil over medium heat.
- Pour hot cream into the chocolate pieces and stir until melted and smooth.
- Pour the chocolate mixture into a 7-inch square pan lined with non-stick baking paper. Let the chocolate set for at least 2 hours.
- Cut the chocolate into small square pieces with a warm knife and dust with cocoa powder. Serve immediately or chill in the refrigerator.
Notes
- For a stronger Earl Grey flavor, steep the tea bags in the cream for 10 minutes instead of 5.
- To prevent seizing, ensure the cream is hot but not boiling when added to the chocolate.
- Store leftover chocolates in an airtight container in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Oven-Baking
- Cuisine: British-Inspired
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 10
- Sodium: 5
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Carbohydrates: 15
- Fiber: 2
- Protein: 2
- Cholesterol: 10