300ml double cream
1 heaped tablespoon Little Miss Purple Pants (Lavender Earl Grey) tea leaves
400g white choc melts
1/2 C granulated sugar, to serve
Heat cream in small saucepan and bring to the boil. Remove from heat, add tea leaves then cover and allow to steep for at least 1 hour.
Strain cream into a small microwave-proof bowl, pressing tea leaves to get optimum liquid and flavour. Add chocolate and heat in microwave, stirring frequently until smooth.
Cover mixture and refrigerate for 2 hours or until firm.
Using a small spoon, scoop into balls and roll in sugar. Keep refrigerated until served.
Makes 30-40 truffles.
*Try this recipe with other distinctive black teas, such as Christmas Pudding.