2.5 tsp Gingerbread, Pu'erh Tea (or any favorite black tea!)
6 oz fine quality bittersweet chocolate (not unsweetened), chopped
1 cup unsweetened cocoa (or Dutch-process cocoa)
Bring cream and butter to a boil in a small heavy saucepan and stir in tea leaves. Remove from heat and let steep 5 minutes.
Finely chop chocolate in a food processor or with a chopping knife and transfer to a medium sized glass or metal bowl.
Pour cream through a fine-mesh sieve or sturdy tea infuser and press down tea leaves to expel the liquid. Whisk until smooth. If the chocolate isn't quite melting enough to get smooth, fill the small saucepan with an inch of water and bring to a boil quickly. Set your bowl on top of the saucepan for 20 seconds at a time to heat up the chocolate, whisking constantly.
Chill ganache, covered, until firm, about 2 hours.
Spoon teaspoons of ganache onto a baking sheet. Dust your hands with the cocoa and roll the ganache into balls. (If you can't form them into perfect balls without the chocolate melting a lot, put them back in the fridge for 10 minutes and finish rolling after they've chilled!) You may need to wash your hands after every few and re-dust with cocoa.
Drop a few balls at a time into the cocoa and roll to coat. Transfer to an airtight container, using wax paper to separate layers. Store in the fridge for up to a week or in the freezer for about a month.