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Prepare Dark chocolate.
You need Heavy cream (35% butterfat).
Use Earl Grey tea leaves.
You need Mizuame syrup or honey.
You need to prepare Unsalted butter.
You need to prepare Pure cocoa powder.

Finely chop up the chocolate and add it to a bowl. If you choose to melt the chocolate in the microwave beforehand, you can just break it into blocks instead..
Place the cream, mizuame and tea leaves into a saucepan and heat it up until the mixture is just about to come to a boil. Take care to turn off the heat before it boils, however..
Strain the mixture from Step 2 into the bowl from Step 1 and use a rubber spatula to melt the chocolate into the cream mixture. Lastly, mix in the butter..
Pour the mixture from Step 3 into a tray lined with baking paper or cling film and leave the mixture to chill and set in the refrigerator. Once chilled, take the truffles out, cut into your desired size, and dust with cocoa powder..
If you warm up your knife before cutting, the cut will be neater. If the truffles are too soft to cut properly then cut them after chilling them in the freezer..
Please keep an eye on the chocolate if you are melting it in the microwave..
The butter and mizuame is added to achieve a melt-in-the-mouth texture. If you want these truffles to come out the best that they can be, then I sincerely recommend adding both of these ingredients..
Addendum: if you are using low-fat cream, please increase the amount a little or the truffles may come out too hard.
I changed the photo for this recipe (this photo shows some slightly thinner truffles). If you use the amounts listed above then you can make some thicker truffles. Please adjust the thickness of the truffles to your taste..
I recommend these truffles as presents..
You can use milk chocolate instead of dark chocolate if you'd prefer. A mix of dark and milk chocolate is also delicious..

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