- 160ml thickened cream
- 40g unsalted butter, chopped
- 2 teaspoons loose Dilmah Exceptional Elegant Earl Grey tea leaves
- 170g fine-quality bittersweet chocolate (not unsweetened), finely chopped
- 100g feuilletine
- Murray River pink salt, to decorate
Combine the cream and butter in a small saucepan over high heat. Bring to the boil. Remove from heat. Add the Elegant Earl Grey tea leaves and stir to combine, set aside for 5 minutes to infuse.
Place the chocolate in a heatproof bowl. Pour hot cream through a fine sieve over the chocolate, pressing with the back of a spoon to squeeze as much cream as possible through. Stir until chocolate melts and mixture is smooth. Cover with plastic wrap and place in the fridge for 2 hours or until firm.
Line an oven tray with baking paper. Place the feuilletine in a bowl. Roll a teaspoon of chocolate mixture into balls and roll in the feuilletine to coat. Place on the lined tray. Repeat with remaining chocolate mixture. Top truffles with pink salt to serve.