dark chocolate tea infused whipped ganache
Prep time: 
Cook time: 
Total time: 
Serves: about 1 cup
 
Ingredients
  • ½ c heavy whipping cream
  • 2 sachets Lover's Leap tea (or 1 tbsp loose leaf) *
  • 5 oz bittersweet chocolate, chopped
  • 2 tbsp unsalted butter at room temperature
Instructions
  1. Place the tea bags in a small heat-proof bowl. Pour the cream into a small saucepan and bring just to a simmer. Remove the cream from heat and pour over the tea bags, cover and allow them to steep for 10 minutes. Squeeze the tea bags, then discard.
  2. Put the chocolate in a microwave safe bowl and melt, stirring every 30 seconds, until the chocolate is smooth.
  3. Pour the cream over the chocolate, then add the butter and whip with a whisk until smooth and thickened. Allow to cool slightly before using.* If you'd like to make this cake after Lover's Leap is (sadly) sold out, I'd suggest using Lord Bergamot or Ceylon Uva
Recipe by oh honey bakes at https://ohhoneybakes.com/tea-and-chocolate-cake-with-raspberry-rosewater-buttercream/