Finely chop the chocolate and put it into a heatproof bowl.
Boil the cream with the tea leaves for about 1 minute. Strain the cream into a jug, then stir in the orange-flower water. Slowly pour the hot, flavoured cream over the chocolate, stirring with a spatula, until smooth. Pour into small coffee cups or ramekins and chill for at least 2 hours.
*If less concentrated chocolate is used, increase the quantity to
© 1993 Chantal Coady. All rights reserved.