Earl Grey Tea Ganache

Makes about 2 cups.

2 tablespoons corn syrup (optional, see Note)
1 1/4 cups whipping cream
2 tablespoons Earl Grey tea (loose tea)
2 cups dark chocolate (such as Valrhona 56 percent cacao), chopped
1/3 cup milk chocolate (such as Callebaut), chopped
4 tablespoons (1/2 stick) unsalted butter (softened)

Place corn syrup in a saucepan. Add cream (do not stir) and bring to a boil. Add tea, remove from heat immediately, cover and allow to infuse in a warm place 15 minutes.

Place chocolate in a mixing bowl. Strain infused cream over the chocolate; press the tea well to extract all flavor. Whisk the ganache, warming if necessary to melt all chocolate.

Add the butter bit by bit and whisk thoroughly to incorporate.

NOTE: Corn syrup helps ganache hold its moisture. Use it if you plan to store the ganache for some time.