Milk Tea Ganache
This recipe was originally developed as a part of my Valentine’s Day collection. I’m a huge lover of teas and was absolutely ecstatic to finally make this filling as an alternative to my Power Up Hearts which are filled with Caramel Espresso Ganache. This way, both coffee and tea lovers have a go-to caffeinated option. Living in San Francisco, especially with the large Asian population, milk tea is available in so many places. In this recipe, I use my favorite black tea from Tea People and I hope you enjoy it!
Directions
In a small pot, combine heavy cream and tea leaves. Bring to “just about to boil” and then remove from heat and cover with plastic wrap.
Steep for 20 min. then strain 120g of heavy cream.
Place cocoa butter and chocolates in a container.
In a small pot, combine infused heavy cream, sweetened condensed milk, sorbitol, glucose, butter, and vanilla paste and place on stove top with medium heat until combined.
Once liquids are “just about to boil,” remove from stove top and pour over cocoa butter and chocolate.
Let sit for a minute to melt and then emulsify with an immersion blender until silky smooth.
*In this recipe I use a combination of Valrhona’s Carmelia chocolate and Guittard’s Creme Francais white chocolate to create a nice mellow flavor that is really receptive to holding a strong black tea flavor. If you don’t have access to these chocolates, look for another chocolate that has a mellow flavor.
