The distinctive flavour of earl grey tea comes from the oil of bergamot orange. They have a mysterious citrussy flavour that is like lemon, mandarin or even grapefruit.
200g double cream
4 tbsp golden syrup
1 tbsp fresh earl grey tea leaves
250g dark chocolate (70% cocoa solids), chopped into small pieces
50g unsalted butter, softened
Cocoa powder, for finishing
1 Line an 18cm-square cake tin with clingfilm. In a heavy pot, warm the cream, golden syrup and earl grey tea leaves, bringing the mixture just below the boil, when it starts to get foamy and steamy. Cover and steep for 10‑15 minutes. Taste for strength and strain if you are happy with the flavour. If not, steep a while longer.
2 Have the chopped chocolate ready to go in a bowl and set it aside. Heat the strained cream a second time to just under the boil, then pour the warm cream over the chocolate and let it sit, without disturbing it, for 10 minutes. Using a whisk or immersion blender, mix the cream and chocolate until smooth. Add in the softened butter, bit by bit, and mix again to form a smooth ganache.
3 Transfer the ganache to the prepared tin and smooth the top. Cover with clingfilm and place the ganache in the fridge for about an hour until set.
4 To form the truffles, turn the ganache out on to a piece of baking paper on your worktop, or on to a marble slab, if you have one. Cut the block into a 6×6 grid to create 36 squares.
5 Put the cocoa powder in a bowl and toss the chocolates in the cocoa before placing them on a serving plate. To make ahead, place in a paper-lined air-tight container with extra cocoa powder to stop them sticking together and store in the fridge. Remove from the fridge 30 minutes before serving. These make perfect holiday gifts too, so you can bag them up in pretty cellophane bags or wax paper-lined tins.