This post is brought to you by The Emperor’s Tea. Did you know you can change the flavor of ganache? Me either! I am actually a little baffled that it took me this long to find out how easy it really was! Flavored ganache is going to become my new hobby! Don’t worry, I won’t post a million recipes. I’ll save them all and throw up the ones that are really impressive!
So how and why did I decide to make a flavored ganache?? That answer is fairly simple. I received a bag of jasmine green tea in the mail and decided the flavor would pair oh-so-nice with a vanilla panna cotta (recipe coming soon)! I just couldn’t decide how to incorporate the two flavors. I always smother my panna cotta with a nice layer of chocolate sauce, so why not try to mix the jasmine right in??
I gathered my supplies and got to work. The first few attempts were massive fails. But then it all came together in one moment. Remind me to talk more later on why you probably shouldn’t use chocolate chips in a good ganache. I’m just a little rule breaker and love the processed flavor of the semi-sweet little bits of delicious!
Bring some heavy cream to a light boil on the stove. Stir in some of your tea and let that simmer for about a minute.
Place a strainer over your bowl of chocolate. Pour your cream through the strainer and make sure it catches all of the bits of tea.
Let the mixtures sit for a few minutes so it heats up that chocolate.
Then stir, stir, and stir some more! At first it might look a little like a creamy mess, but I promise it will all come together in the end. You will be left with silky smooth chocolate goodness with a light hint of jasmine.
Jasmine Tea Ganache
- 9 oz chocolate pieces
- 1 C heavy cream
- 1 T. jasmine tea not brewed
Place your chocolate in a heat proof bowl. Set aside.
Heat the cream in a medium sized sauce pan until lightly boiling. Stir in your tea and simmer 1 minute.
Place a strainer over your bowl of chocolate. Pour the cream through the strainer over your chocolate. Let it sit for a few minutes then stir together.