Earl Grey Chocolate Covered Strawberries
1 cup heavy cream
8 Ahmad Tea Earl Grey teabags (paper tags removed)
24 strawberries with the green tops still on
1.5 cups white chocolate chips
1Add heavy cream and tea bags into a medium saucepan. Warm on medium-low heat for about 7-9 minutes, stirring occasionally. The cream should be hot and slightly bubbly, but NOT boiling.
2Add the white chocolate chips to a large heat-safe bowl.
3Strain the hot cream over the white chocolate chips.
4Let sit for 3-4 minutes then stir well until chocolate and cream are uniform.
5Holding one strawberry firmly by its top, dip it into the chocolate until it is about ¾ covered in chocolate.
6Remove and continue to hold the strawberry over the chocolate bowl with one hand.
7Place the strawberry on wax paper. Repeat with the remaining strawberries.
8Refrigerate for 45 minutes.
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