When rolling your truffles, ensure your hands are cool and wear rubber gloves so the truffles don't melt.
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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.