Mozart Chocolate Earl-Grey

For approx. 1 litre ice cream

200 g dark chocolate
1 tbsp. cocoa
1 tbsp. Earl Grey tea (loose) plus more for sprinkling
250 g milk 
150 g sugar
4 tbsp. Mozart Cream Chocolate Liqueur plus more to serve (optional) 
6 egg yolks 
Pulp of half a vanilla bean 
1 pinch of salt 
500 g whipping cream 

Decorative petals or
waffles to add

For the ice cream, add the chocolate and milk to a saucepan and melt over a very low heat while stirring. Add sugar, Mozart White Chocolate, egg yolks, vanilla and salt and heat gently, stirring constantly, until the cream gradually begins to thicken after approx. 10-15 minutes. Put the whipping cream in a bowl and add the warm cream; this will stop the cooking process immediately. Mix everything well and let it sit in the fridge for 2–3 hours. 

Strain the cooled cream through a sieve, collect and make into ice cream in the ice cream machine. Scoop chocolate ice cream into glasses, sprinkle with some tea, add a decorative petal or waffle and enjoy immediately. Pour over 1-2 tbsp. of Mozart Cream Chocolate if desired.