Store staffer Cameron keeps a batch of this ganache tucked in the fridge. Use it cold for rolling a few truffles for teachers' gifts (teacher's pet much, Cameron?) Warm it for drizzling over waffles, shortbread or dunking strawberries. Cameron featured this ganache in his Chocolate Covered Strawberry Doughnuts that he brought into the store for us to taste test (poor us.) Read about his amazing doughnut creations in his recent blog.
In a small saucepan, heat the cream until little bubbles form around the edge of the pot. Turn off the heat and add the Chocolate Covered Strawberry Tea. Let the Tea steep in the cream for 10-15 minutes. Strain the tea infused cream into a bowl and pour back into the saucepan.
Place the pot back on the heat until bubbles form again. Take the pot off the heat once more and add the chocolate chips. Let the chocolate sit in the hot cream for a minute before whisking until smooth.
Finally, add the lemon zest and whisk to combine. Yields: 2.5 cups ganache