JASMINE TEA GANACHE
- 10 ounces heavy cream
- 1 -ounce light corn syrup
- 1 1/4 ounces jasmine tea
- 9 ounces bittersweet chocolate, chopped
- 4 1/2 ounces milk chocolate chopped
- 1/4 -ounce rum
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.
Recipe courtesy Ming?s Restaurant, Palo Alto, CA