| 1. |
Heat the half & half cream in a small saucepan over medium heat. When it comes to a simmer, remove from heat and add the 4 tea bags. Allow to steep for 5 minutes. |
| 2. |
Gently squeeze bags to extract tea flavour into the half-and-half. Remove bags and bring half & half back to a simmer. |
| 3. |
Pour hot cream over grated chocolate in a medium bowl. Stir to combine. |
| 4. |
Place bowl in freezer until set, about 10 minutes, removing and stirring evrey 2 minutes. Chocolate is ready to roll into truffles when it is no longer a pudding-like consistency and is starting to harden. |
| 5. |
Scoop 2 teaspoon size balls and roll to form 1" balls. Roll in cocoa powder to coat. Store in airtight container in fridge for up to 2 weeks or freeze. |
| 6. |
From the South Beach Quick and Easy Cookbook. |
