Difficulty: 3 / 5
Step 1 - Sprinkle loose tea over ¼ cup whipping cream and refrigerate several hours or overnight.
Step 2 - Strain out tea from cream with a fine mesh sieve. Over a double boiler, melt 8 oz chocolate and tea-infused whipping cream, stirring until chocolate is smooth and melted. Stir in vinegar and refrigerate for at least an hour, till chocolate sets.
Step 3 - Once chocolate has set, scoop 2 tbsp balls of the truffle mixture, and roll into smooth balls. Set on a parchment lined baking sheet and repeat. If balls start to melt, refrigerate until chocolate coating is ready.
Step 4 - In a microwavable bowl, microwave remaining chocolate for 20 seconds with whipping cream, stirring, repeat until chocolate is melted and and combined. Dip each truffle into the melted chocolate, removing with a fork and setting on parchment lined baking sheet. Sprinkle a few tea leaves on top of truffles for garnish and repeat with all truffles, then refrigerate to set.