Earl Grey Fudge Sauce

• 40 g water (3 tablespoons)
• 1 Earl Grey tea bag
• 30 g 72% chocolate, chopped (1 ounce)
• 18 g cocoa powder, preferably Valrhona (2 tablespoons)
• 0.5 g kosher salt (1/8 teaspoon)
• 100 g glucose (1/4 cup)
• 25 g sugar (2 tablespoons)
• 55 g heavy cream (1/4 cup)

1. Bring the water to a boil in a small saucepan or in a tea cup in the microwave.
2. Remove from heat, add the tea, and let steep for 4 minutes.
3. Wring and remove the tea bag and pour the tea into a medium bowl.
4. Add the chocolate, cocoa powder, and salt.
5. Combine the glucose, sugar, and heavy cream in a heavy-bottomed saucepan and stir intermittently while bringing to a boil over high heat.
6. The moment it boils, pour it into the bowl holding the chocolate.
7. Let sit for 1 full minute.
8. Slowly, slowly begin to whisk the mixture.
9. Then continue, increasing the vigor of your whisking every 30 seconds, until the mixture is glossy and silky-smooth.
10. This will take 2 to 4 minutes, depending on your speed and strength.
11. You can use the sauce at this point or store it in an airtight container in the fridge for up to 2 weeks; do not freeze.
12. In a pinch, substitute 35 g (2 tablespoons) corn syrup for the glucose.

water, chocolate, cocoa powder, kosher salt, glucose, sugar, heavy cream

Taken from www.epicurious.com/recipes/food/views/earl-grey-fudge-sauce-382361 (may not work)