Bring cream to a quick boil. Add chamomile tea leaves and let steep for at least 30 min.

Meanwhile, chop chocolate and transfer to a heat-proof bowl, along with the butter.

Strain cream/tea mixture through a fine sieve, pressing on solids to extract as much liquid as possible.

Add cream/tea mixture into chocolate/butter mixture, heating over hot water (double-boiler arrangement), whisking until all melted and smooth.

The Chamomile White Chocolate Sauce is now ready for your use. Drizzle over strawberry shortcake, blueberry tarts, blackberry cobbler, anything you fancy. It can also be chilled to spread over cookies or as a cake topping.