- 225ml double cream
- 175ml whole milk
- 1 Earl Grey tea bag
- 1 English Breakfast tea bag
- 375g mix of milk and dark chocolate, roughly chopped
Put the cream, milk and contents of the teabags in a saucepan. Gently bring to the boil, then pour through a fine sieve over the chocolate in a big bowl. Stir until all the chocolate is melted. Scrape into a jug and divide between 12 small cups or pots. Chill until firm.