Ingredients
Scale
- 3/4 cup heavy cream
- 2 star anise
- 3 black tea bags
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp fresh ground cardamom
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 4.5 oz good quality milk chocolate, chopped
- 10 oz milk chocolate melting wafers
Instructions
- In a small saucepan, add heavy cream, star anise, black tea, cinnamon, ginger, cardamom, nutmeg, ground cloves and a pinch of salt. Scald the heavy cream, be careful not to boil it.
- Add chopped milk chocolate to medium glass bowl and strain hot heavy cream over it. Let sit for 3 minutes and then stir until you have a thick ganache. Taste the chocolate and add additional ground spices to taste. Stir well and set aside to cool to room temperature.
- Melt milk chocolate melting wafers in the microwave in 15 second increments, making sure to stir between each increment until all melted.
- Spoon the cooled ganache into a piping bag and cut a small tip with a scissor. A freezer Ziploc bags works as well!
- Pour melted milk chocolate into each mold until it is full and then flip the mold upside down over a baking sheet and tap out any excess chocolate. Flip the mold over and use a spatula to level off and remove any excess chocolate. Put in fridge to set for 2-3 minutes. Pipe in the ganache until it almost reaches the top. Pour more chocolate on top to seal and level off and remove excess with a spatula. Pop in fridge until the chocolate has set. The chocolate should easily release from the mold. Store in a cool dry place until ready to serve.
