- 3/4 cup heavy cream
- 2 tea bags
- 12 oz high quality dark chocolate
- 1 tablespoon honey
- cocoa powder for dusting
INSTRUCTIONS:
- To create the tea flavor, add the cream to a small pot and bring the cream to just simmering. (when you start to see a few bubbles rising) Do not let the cream boil! Once the cream is hot, turn off the burner, add the tea bags and let steep for 10 minutes. (If you want to make plain nama chocolate, skip this step)
- While the tea is steeping, break the chocolate into small pieces to allow for even melting using a sharp knife.
- Prepare your mold by lining a small pan with aluminum foil. For a small batch, a small tupperware will work fine. For a large batch
- In a medium pan, add the chocolate and turn the burner on to medium high. Stir the chocolate until just melted, then turn the burner off. Again, we don’t want to get it too hot, so once it melts, remove from heat!
- Once the tea has steeped, use a spoon to remove the bags from the cream. To make sure to maximize the tea flavor, I used the spoon to squeeze them against the side of the pot and remove as much cream from the bag as possible. Pour the cream and honey into the melted chocolate, and stir until completely blended.
- Once the chocolate and cream have been mixed, pour it into your prepared pan.
- Put the pan in the freezer and let chill until completely set. For me, it took about 3 hours. Once chilled, flip the pan over on a counter and remove the foil.
- Using a clean knife, cut the chocolate into 1 inch squares. It’s a little tricky to get perfectly clean lines, but I find it helpful to have a wet rag and a bowl of water to clean the knife between each cut. It really makes a difference!!
- Once all the squares have been cut, give them a light dusting with cocoa powder and they’re ready to go!
- Serve chilled, and it’s best to enjoy within 3 days!
Source: Otaku Food
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