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.
Gently squeeze bags to extract tea flavour into the half-and-half. Remove bags and bring half & half back to a simmer.
Pour hot cream over grated chocolate in a medium bowl. Stir to combine.
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.
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.
From the South Beach Quick and Easy Cookbook.
There are 46 calories in 1 serving of Green Tea Truffles.