This dessert is highly addictive and will be the icing on the cake at your next dinner party. Let Bigelow Plantation Mint or Mint Medley Herb Tea add the flavor of mint you'll love.
The Winning Recipe by Diane Halferty in the 2011 Recipe Contest
Line 24 mini muffin cups with petit four paper cups. In 1-quart saucepan, melt bittersweet or semisweet chocolate chips over low heat, stirring frequently. Spoon about 2 teaspoons of the chocolate into each paper cup. With back of small measuring spoon, spread chocolate up sides to within ⅛ inch of the top. Chocolate should be warm enough to spread. Refrigerate about 20 minutes or until completely set. Carefully remove paper cups from chocolate cups. Meanwhile, melt the white chocolate chips in a double boiler over simmering water. Heat ¾ cup of the whipping cream and the tea bags in a saucepan just until it begins to boil. Carefully remove tea bags and squeeze excess moisture from them into the pan. Whisk together the egg yolks, sugar and salt until pale yellow. Add the hot cream-tea mixture to the eggs, a little at a time, to temper, whisking constantly. Pour the custard into the melted chocolate while still over the double boiler and whisk until smooth. Stir in the vanilla and remove from the heat; cool mixture. Beat 1-¼ cups of the cream to whipped cream consistency. Whip half the cream into the tea mixture and then fold in the remaining cream. Spoon or pipe whipped cream mixture into chocolate cups. Refrigerate until serving. Just before serving, sprinkle with candy.