In small pot, place teabags, cream, lavender and butter. Bring to the boil. Pour hot cream into sieve over a bowl with the chopped chocolate. Stir until chocolate is completely melted and has a shine. Set in the fridge until firm. Using a small scoop or teaspoon, scoop out balls of chocolate and roll in sifted cocoa. Place on baking paper and set in the fridge.
As well as tucking into fresh summer produce, holidays are all about sharing delicious treats! I’m hitting the beach with my family in my hometown Opotiki. Just one (or two!) of these beautiful fragrant truffles will round out any BBQ with a hot cuppa. Enjoy x
½ cup cream
230g dark chocolate, finely chopped
1 Tbsp butter
2 bags Earl Grey tea
5 sprigs fresh lavender
Sifted cocoa for dusting