Earl Grey Infused Chocolate Pudding -

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Earl Grey Infused Chocolate Pudding

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By Beth Kimmerle

Posted July 23rd, 2007

This article is reprinted with permission from Chocolate: The Sweet History, by Beth Kimmerle, (2005, Collectors Press)

Servings:	6
Author Notes:	This ganache-style pudding is simple to make. It works well with Earl Grey tea, as the bergamot citrus flavors blend agreeably with the rich chocolate.
Ingredients:	4 1/2 ounces bittersweet chocolate, finely chopped 1 3/4 cups light cream 1 tablespoon loose Earl Grey tea 2 tablespoons Grand Marnier
Instructions:	Put chocolate into a large heatproof bowl. Set aside. Bring cream to a boil. Add tea to hot cream and let stand for five minutes, strain. Pour tea infused cream, bit by bit, onto chocolate. Use whisk to stir well, making a smooth emulsion. Add Grand Marnier. Pour into small glasses, or ramekins, and chill at least two hours. Serve with fresh cream.