-
1
Cut chocolate into pieces as small as you can make them. Place in a bowl.
-
2
Heat cream and tea in a pan over low heat to infuse flavor. When mixture starts to boil, remove from heat and take out the teabags, squeezing any remaining liquid from them. Pour cream onto chocolate. Wait a couple of minutes to ensure chocolate has melted, then mix into a silky consistency (ganache).
-
3
Line a plate or baking sheet with nonstick baking paper. Pour ganache onto it, starting in the middle and spreading the mixture with a spatula or knife. Try to cover the pan evenly; mine was about 1/2 inch thick.
-
4
Pop the ganache into the fridge for 1-2 hours until set. I just broke the ganache into large pieces, but you can also cut it into bars or use a cookie cutter to make shapes. Top with powdered sugar and enjoy!
-
5
Notes:
-
6
1. Using 1 teabag will give a light hint of Earl Grey. Two teabags should give it a richer bergamot flavor.
-
7
2. Add more less creamer depending on how thick you want your mixture.
-
8
3. Variations: Try infusing different tea flavors like mint or vanilla. Or you can chop up almonds, pecan, walnuts, or even tiny pieces of espresso beans and fold into the ganache before spreading onto the baking paper. It would be very yummy to sprinkle sea salt on top, too!
