Ingredients:
- Scant 1 cup cream
- 2 pounds white chocolate, finely chopped
- 5 green tea bags
- Green candy food coloring (optional)
- 4 ounces candied ginger, finely sliced
Preparation:
1. Heat the cream in a medium saucepan over medium heat until it starts to simmer and bubble around the edges. Immediately remove from the heat and insert the teabags. Cover the saucepan with clingwrap to intensify the steeping, and let sit for 15 minutes.
2. Meanwhile, melt 1 pound white chocolate over a double boiler or in the microwave.
3. After the tea has steeped for 15 minutes, remove the tea bags and squeeze them over the cream to extract as much flavor as possible. Combine the cream and the melted chocolate in a bowl, stirring gently with a whisk until entirely incorporated. If desired, add a few drops of green candy food coloring. Cover the bowl with cling wrap and refrigerate until firm enough to roll, 3 hours or overnight.
4. Coat hands with powdered sugar and scoop balls of ganache with a spoon. Roll between hands and place on foil-lined baking tray. Continue until all truffles are formed. Return to the refrigerator and chill until firm enough to dip, at least 1 hour.
5. Temper the remaining pound of white chocolate. Add a few drops of green candy food coloring, if desired.
6. Dip the truffles in the melted chocolate one by one, using dipping tools or two dinner forks. Place the dipped chocolates back on the baking tray and, while chocolate is still wet, decorate with slivers of candied ginger. Once all are dipped, place them back in the refrigerator to set. Bring to room temperature to serve.
