2 English tea bags - Darjeeling, Assam, English breakfast, Earl Gray
250 ml liquid sweetened cream
250 g of crushed black chocolate
3 tbsp cocoa powder
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Pour cream in bowl and before the boil, remove from heat. Put tea sachets, sandwiching and leave to brew for at least 20 minutes. Remove the tea cream and return fire. After the boil, remove from heat and add chocolate. Stir until chocolate is completely melted and mixture is smooth. Transfer to a bowl and let cool to room temperature. Place the bowl in a pan filled with ice. Beat with a mixer until the mixture becomes pale and thickened. Make a mixture of balls with two teaspoons soaked roll balls in cocoa and let it tight. Optional in the middle can put kernel.