Scald cream and butter in a small heavy saucepan and stir in tea leaves. Remove from heat and allow to infuse for 5 minutes.
Meanwhile, chop the chocolate finely and transfer to a bowl. Remove the tea leaves from the cream with a sieve and pour cream onto chocolate so that it melts. whisk until smooth. Chill the ganache, covered with cling film, until firm but pliable- about 2 hours.
Spoon level teaspoons of ganache onto a baking sheet. Put cocoa in a bowl, then dust your palmswith it lightly.
Roll each piece of ganache into a ball (wash your hands and redust as they become sticky). Drop several balls at a time into the bowl of cocoa and turn to coat.
Transfer as coated to an airtight container, separated with layers of wax paper.
Reprinted with permission of My Kitchen Confessions. To visit My Kitchen Confessions' blog, click here.