Earl Grey Infused Chocolate Pudding

"This ganache-style pudding is simple to make. It works well with the Earl Grey tea, as the bergamot citrus flavors blend agreeably with the rich chocolate." Beth Kimmerle

• 4 1/2 ounces bittersweet chocolate, finely chopped
• 1 3/4 cups light cream
• 1 tablespoon loose Earl Grey tea
• 2 tablespoons Grande Marnier

METHOD

Put chocolate into large, heatproof bowl. Set aside. Bring cream to a boil. Add tea to hot cream and let stand five minutes; strain. Pour tea infused cream, bit by bit, onto chocolate. Use whisk to stir well, making a smooth emulsion. Add Grande Marnier. Pour into small glasses, or ramekins, and chill at least two hours.

Serve with fresh cream.

Reprinted with permission from ©2005 Beth Kimmerle Chocolate: The Sweet History, published by Collector's Press

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