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Step 1
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| Soak tea in hot water for 1 minute, then set aside. |
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Step 2
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| Bring cream and butter to a soft boil in a saucepan and mix in soak tea leaves. Take off heat and steep for 5 minutes, covered. |
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Step 3
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| Meanwhile, chop the chocolate drops with a knife or in a food processor, and transfer to a heatproof bowl. Strain heavy cream mixture onto the chocolate, pressing on solids to release as much liquid as possible. Whisk until smooth to make a ganache. Cover and chill until firm – about 2 hours. |
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Step 4
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| Spoon level teaspoons of ganache onto a baking sheet. |
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Step 5
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| Place cocoa and chopped almonds into a bowl and dust your palms lightly with the mixture. Roll each piece of ganache into a ball, then drop into bowl to evenly coat with cocoa and almond mixture. Transfer to an airtight container, being sure to separate layers with wax paper to avoid clumping. |
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Step 6
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| Makes about 24 truffles. |
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