“People always forget that you can add all kinds of flavours to chocolate truffles by just infusing the cream with lemon peel, orange peel, lavender, cinnamon, whatever - I like Earl Grey tea.

These truffles are very straightforward. In the time it takes to go to a shop and buy a box, you could make these at home and they will taste so much better.

They are perfect with a cup of tea or coffee, or if you like to have armagnacs and ports after dinner. Kids love them, so they are nice to have around the house at Christmas.

You can make a big batch of truffles and give them out - it's not hard to make them look pretty for a present. I think it makes it so much more special and personal if you have made them yourself. And in these difficult times, it will save you a bit of money.”

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Serves 8

370g dark chocolate, broken into pieces

500ml double cream

4 Earl Grey teabags

1. Bring the cream to a simmer with the teabags, then leave to infuse for 15 minutes. Pass through a fine sieve into another pan.

2. Stir in the chocolate and heat gently until it has melted. Pass through a fine sieve on to a tray 2cm deep, lined with greaseproof paper. Place in the fridge to set.

3. When set - it won't be rock-hard - either cut into simple squares or, using a Parisian scoop, make small balls. Roll in cocoa powder and chill.

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