Chocolate Earl Grey Truffles - heavy cream

Method

• 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.
• Meanwhile, finely grind chocolate in a food processor and transfer to a bowl.
• Pour cream through a fine-mesh sieve onto chocolate, pressing on and discarding tea leaves, then whisk until smooth.
• Chill ganache, covered, until firm, about 2 hours.
• Spoon level teaspoons of ganache onto a baking sheet.
• Put cocoa in a bowl, then dust your palms lightly with it.
• Roll each piece of ganache into a ball (wash your hands and redust as they become sticky).
• 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.