200gm Dark Chocolat
15gm Softened Butter
20gm Jasmine Silver Needle Tea Leaves(for intense flavour add more)
Infused the tea leaves in the milk and cream for 12 hours in the fridge.
Melt the chocolat and add the infused jasmine tea milk.
Whisk the mixture.
Add soft butter and whisk.
Once ganache is ready, pipe into the tea cups.
Garnished with jasmine tea leaves.
Such an elegant dessert, simplicity is the word. Looks so classy and yet so fragant. This is something that you can make for a special dinner occasion and even for your love one. Can even be prepared much ahead of time, something that you must try yourself.
Big Boys Oven