Recipe courtesy of Ming's Restaurant
Save Recipe Print
Total:
34 min
Prep:
10 min
Inactive:
20 min
Cook:
4 min
Yield:
16 servings
Level:
Easy

Ingredients

Directions

Chop the chocolate into small pieces approximately 3/8-inch.

Boil together the cream and light corn syrup. Add the jasmine tea and simmer for 1 minute. Strain the tea and pour over the bittersweet chocolate and milk chocolate. Mix the ingredients only enough to incorporate. Allow to cool to 90 degrees and stir in the rum. Pour into a shallow dish that has been lined with waxed or parchment paper. The filling should be 5/8 inches thick. Allow to cool overnight or until firm, covered in refrigerator. Cut into squares.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Peanut Butter Bars with Salted Chocolate Ganache

Recipe courtesy of Nancy Fuller

Tea Smoked Duck

Recipe courtesy of Shirley Fong-Torres

Chai Tea

Recipe courtesy of Kathleen Daelemans

Jasmine Tea Ganache

Recipe courtesy of Ming's Restaurant

Jasmine Tea Ganache

Recipe courtesy of Ming's Restaurant

Jasmine Tea Souffles

Recipe courtesy of Ming Tsai

Jasmine Delight Bubble Tea

Recipe courtesy of Sandra Lee

Posh Jasmine Iced Tea

Recipe courtesy of Ching-He Huang

Whiskey and Jasmine Green Tea Chillers

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword