1

Bring cream and butter to a boil in a small heavy saucepan and stir in tea leaves. Remove from heat and let steep 5 minutes.

2

Meanwhile, finely grind chocolate in a food processor and transfer to a bowl.

3

Pour cream through a fine-mesh sieve onto chocolate, pressing on and discarding tea leaves, then whisk until smooth.

4

Chill ganache, covered, until firm, about 2 hours.

5

Spoon level teaspoons of ganache onto a baking sheet.

6

Put cocoa in a bowl, then dust your palms lightly with it.

7

Roll each piece of ganache into a ball (wash your hands and redust as they become sticky).

8

Drop several balls at a time into bowl of cocoa and turn to coat. Transfer as coated to an airtight container, separating layers with wax paper.

9

• When using tea, always use the best quality large leaf loose tea. Don’t use tea bags.

• Truffles can be made 1 week ahead and chilled, or 1 month ahead and frozen in an airtight contain

Ingredients

Directions

1

Bring cream and butter to a boil in a small heavy saucepan and stir in tea leaves. Remove from heat and let steep 5 minutes.

2

Meanwhile, finely grind chocolate in a food processor and transfer to a bowl.

3

Pour cream through a fine-mesh sieve onto chocolate, pressing on and discarding tea leaves, then whisk until smooth.

4

Chill ganache, covered, until firm, about 2 hours.

5

Spoon level teaspoons of ganache onto a baking sheet.

6

Put cocoa in a bowl, then dust your palms lightly with it.

7

Roll each piece of ganache into a ball (wash your hands and redust as they become sticky).

8

Drop several balls at a time into bowl of cocoa and turn to coat. Transfer as coated to an airtight container, separating layers with wax paper.

9

• When using tea, always use the best quality large leaf loose tea. Don’t use tea bags.

• Truffles can be made 1 week ahead and chilled, or 1 month ahead and frozen in an airtight contain

Chocolate Tea Truffles