Jasmine Tea Ganache

1. 1

   Chop the chocolate into small pieces approximately 3/8-inch.

2. 2

   Boil together the cream and light corn syrup.

3. 3

   Add the jasmine tea and simmer for 1 minute.

4. 4

   Strain the tea and pour over the bittersweet chocolate and milk chocolate.

5. 5

   Mix the ingredients only enough to incorporate.

6. 6

   Allow to cool to 90 degrees and stir in the rum.

7. 7

   Pour into a shallow dish that has been lined with waxed or parchment paper.

8. 8

   The filling should be 5/8 inches thick.

9. 9

   Allow to cool overnight or until firm, covered in refrigerator.

10. 10

    Cut into squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.