Heat the cream until it simmers, add the tea bags and allow to infuse for 5 minutes then remove the bags.
2
Step 2
Add the softened butter and chocolate and leave for 1 minute and then stir occasionally until you get a this glossy ganache.
3
Step 3
Allow to set in the fridge and then scoop out balls with a melon scoop and roll between your hands. Top tip - give your hands a little dust with cocoa powder first to stop the chocolate sticking.
4
Step 4
Coat each truffle in a little cocoa powder and then they're ready to eat!