Paul A Young served up delicious tea and biscuit truffles for Mother’s Day on Saturday Kitchen.

The ingredients for the ganache truffle filling are: 250g milk chocolate, broken into pieces, 80g biscuits of your choice, broken into small pieces and 3 teabags or 3 tsp loose-leaf tea, made into 75ml strong tea.

For the coating and rolling: 150g milk chocolate, broken into pieces, 160g biscuits of your choice, crushed to a crumbly powder and 50g cocoa powder.

See recipes by Paul in the book titled: Sensational Chocolate: 50 Celebrities Share 60 Recipes available from Amazon now.