• 75 ml (2½ fl oz/⅓ cup) crème fraîche
• 75 ml (2½ fl oz/⅓ cup) thick cream
• 50 g (approx. 2 oz/½ stick) butter
• 1 generous tbsp lapsang souchong tea leaves, (Chinese black tea with a smoky flavour)
• 200 g (7 oz) dark chocolate, chopped
• approx. 150 g (5 oz) dark chocolate sprinkles

Bring the crème fraîche, cream and butter to a boil in a heavy-based saucepan. Stir in the tea.

Melt the chocolate over a bain-marie. Pour the cream through a fine strainer over the chocolate and stir carefully until the chocolate has an even colour. Leave to cool in the refrigerator.

Go do something else in the meantime…

When the chocolate has become ‘hard’, roll into balls with the help of two tablespoons. Roll them through the sprinkles. Always keep in the refrigerator until ready to serve.