Instructions: Place chocolate in medium mixing bowl and set aside.

Place cream and tea leaves in small saucepan and set over low heat. Warm cream until small bubbles appear around edge of pan and cream begins to give off a little steam. Remove pan from heat, cover and set aside to steep for at least 30 minutes.

Strain tea leaves from cream and return cream to simmer over low heat. Turn off heat and pour hot cream over chopped chocolate. Stir until chocolate melts and mixture is completely smooth. Add butter and stir until well incorporated.

Place mixture in refrigerator for an hour, or until it is firm enough to shape into balls.

Scoop out a heaping teaspoonful of chocolate mixture and roll it into a ball between your palms. Roll ball in cocoa until it is completely covered. Roll it lightly in your palms again to make sure cocoa sticks, then reroll truffle in cocoa. Repeat with remaining chocolate mixture. If mixture gets too soft to hold its shape, place it back in the refrigerator for 10 minutes, or until it can be handled easily.

Store truffles in layers, separated by wax paper, in an airtight container in the refrigerator for up to 2 weeks. However, they are best served at room temperature.

Variations: For basil truffles, substitute 1/4 cup packed basil leaves, shredded, for the black tea leaves.

For Earl Grey truffles, substitute 3 tablespoons Earl Grey tea leaves for the tea leaves. For ginger truffles, substitute 1/4 cup thinly sliced peeled ginger for the tea leaves.

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