These silky chocolate truffles are infused with Bigelow's Jasmine Green Tea. These are a must-try for tea lovers.
Place cream in small saucepan Add tea bags and simmer for a few minutes or until tea has infused cream; remove tea bags and squeeze out excess cream. Pour hot cream over chocolate. Stir gently to blend and cool at room temperature. Beat with a whisk until fluffy and place in refrigerator for about an hour. Make sure your hands are cold, rub with ice cubes. Using a melon baller, place a small amount of the chocolate mixture into your cold hands and roll into a ball. Place on a cookie sheet and continue until all chocolate is used. Place in freezer until solid. Coating: Melt chopped chocolate. Dip frozen truffles into melted chocolate with a toothpick, place on clean tray. Return to freezer for 30 minutes. Once coating is set, dust with icing sugar or cocoa powder.