This recipe is just so wonderful that I have to share it. It is a recipe by Rachel Khoo and honestly, I like it even more than Nutella. Yes, I like Nutella but I am convinced that turning to the dark side is not such a bad thing after all!😂 (I can’t help but imagine the pride in my husband’s face upon hearing me making a reference to his beloved Star Wars 😂😂😂) That being said, don’t let the tea turn you off. This does not taste like tea. I think the tea just brings out the richness of the chocolate. And the recipe is..easy! You can’t beat that!
Pinch of salt
2 tablespoons loose Earl Grey tea or 2 tea bags
8.5 fluid ounces whole single cream
100 g each of dark and milk chocolate chopped or broken into small pieces
50 g softened butter, diced
1. In a bowl, place the butter and chocolate. Set aside.
2.In a small saucepan, add the salt and tea to the cream and bring to a boil. Use a low to medium heat setting.
I used loose tea and used one of these little guys.
3. Turn off the heat and leave it to infuse for 10 minutes. Remove the teabags or loose tea. Return the cream to a boil.
4. When it comes to a boil, pour it over the butter and chocolate. Wait for 2 minutes before stirring.
☆ If lumps remain, put it in the microwave for 30 seconds.
☆ Keeps for two weeks in the fridge.
☆Leave for 10 minutes at room temperature after taking it out of the fridge. It will be easier to spread.
Enjoy! Xxxx Natascha
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