Lapsang Souchong Chocolate Sauce

1. 1

   Scald the cream in a medium saucepan.

2. 2

   Remove from the heat and stir in the tea.

3. 3

   Cover and let stand for 1 hour.

4. 4

   Strain the cream through a fine sieve set over a clean saucepan and bring to a simmer over moderate heat.

5. 5

   Remove from the heat and stir in the chocolate and a pinch of salt.

6. 6

   Whisk until the chocolate is smooth.

7. 7

   Let cool slightly.

8. 8

   The sauce should be thick but somewhat pourable.

* Per serving · 4 servings · Values may vary.

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