White Chocolate Truffles with Green Tea Ganache

1/3 c heavy cream
3 green tea bags
24 oz white chocolate, finely chopped
1 oz dark chocolate, finely chopped

Bring cream to a boil in a small saucepan and place tea bag in it. Remove from heat; cover and steep 5 minutes. Gently squeeze excess cream from bags back into remaining cream. Discard teabags.

Meanwhile, place 8 oz white chocolate in a bowl over simmering water. Melt, stirring occasionally, until smooth. Bring cream to a boil again and whisk into melted chocolate until smooth. Refrigerate until thick and stiff, about 3-4 hours.

Chill a baking sheet and line it with wax or parchment paper. Use a melon baller or spoon to shape chocolate into 3/4" balls on baking sheet. Mixture will be very sticky. Cover with plastic wrap and freeze until chilled, 1-2 hours.

Temper remaining white chocolate and, using a fork or candy dipper, dip chocolates one at a time. Place on a lined baking sheet and refrigerate until set.

To decorate: melt dark chocolate in microwave on medium power for 30 seconds. Stir and microwave for 10-30 more second if necessary to melt completely. Scrape chocolate into a small plastic sandwich bag and snip off a small piece of one corner. Pipe decorations onto each truffle. Refrigerate until set.

NOTES
From "Chocolate Astrology" by Joy Nagy.
Untried.