Silky Luscious Chocolate Cups

Ingredients

Instructions

1. Heat the oven at 425°F or 215°C. Add the nuts to a dry baking sheet. Roast for 4-5 minutes, until golden brown. Take them out and let them cool.
2. Roughly crush the nuts using a mortar and pestle, a rolling pin or food processor. Aim for some texture, don’t go too fine.
3. Mix 2 to 3 tablespoons of honey and a pinch of salt. You should have a sticky, crumbly base.
4. Divide the mixture in 4-5 x 7 oz glasses. Set aside.
5. Combine the cream and earl grey in a sauce pan. Bring to a simmer and steep for 3 minutes. Remove the tea bag, and add the chocolate, off heat.
6. Whisk everything until combined. Add the butter and whisk.
7. Pour the ganache in the serving cups.
8. Cool in the fridge for at least 2.5 hours or for 1 hour in the freezer.