As you probably know, this weekend is chock-full of holidays and events.
Most notably, St. Valentine’s Day is finally here (hope you remembered!), but it is also Chinese New Year (Year of the Tiger). So I figured I’d celebrate both with a great new tea recipe, infusing the ubiquitous V-Day offering, chocolate, with an amazing Chinese green tea, Jasmine Dream.
It’s pretty easy to make and all ingredients are easy to find (try to use the best chocolate you can scrounge up, though – it makes a big difference!). And best of all, it is sure to woo your love (wouldn’t try feeding to any tigers, though)! Here’s the recipe:
6 ounces bittersweet chocolate
2 ounces milk chocolate
1/4 cup heavy cream (not ultra-pasteurized)
1 tablespoon Jasmine Dream, dry
3 tablespoons unsalted butter, room temperature
1/2 cup cocoa powder (not Dutch processed)
First, line a small baking sheet with plastic wrap; set aside.
In a heatproof bowl set over (but not touching) simmering water or a double boiler, melt 2 ounces bittersweet chocolate and milk chocolate together until it reaches about 120 degrees.
Place cream in a small saucepan over medium heat; heat until cream just comes to a boil. Place tea leaves in a medium stainless steel bowl. Pour cream over tea and let steep 6 minutes. Strain cream mixture through a couple layers of cheesecloth.
Remove chocolate mixture from heat and add to cream mixture. Using a heatproof spatula, mix together, starting from the center of the saucepan and working your way to the outer edges until mixture is emulsified. Add butter and mix (an immersion blender works best) until well combined. Pour mixture into plastic wrap-lined baking sheet, evenly spreading. Cover with additional plastic wrap, pressing down gently on chocolate mixture to prevent a skin from forming. Refrigerate at least 2 hours, and up to overnight.
Line the back of another small baking sheet with parchment paper. Uncover chocolate and invert onto parchment paper; remove second piece of plastic wrap. Using a pizza cutter or sharp knife, and a steel ruler as a guide, cut chocolate into 1-inch squares.
Line a baking sheet with parchment paper; set aside. Roll each square of chocolate between your hands to form a smooth ball. Transfer chocolate balls to baking sheet; refrigerate for 1 hour.
Melt remaining 4 ounces bittersweet chocolate in a heatproof bowl, set over (but not touching) simmering water. Place cocoa powder in a shallow dish. Place some of the melted chocolate in the palm of your hand and roll a chocolate ball in the melted chocolate to coat, then roll in cocoa powder.