Put white chocolate in metal bowl.

Heat cream to a simmer (do not boil) and remove from heat. Add tea leaves and steep 20 min. Strain and measure out 1/3 c. Heat to a simmer, then pour over chocolate and stir until melted. Stir in butter to melt. Add ground tea. Chill at least 3 hours.

Remove ganache from fridge and let sit until soft. Scoop into pastry bag fitted with medium tip (Ateco 806) and pipe out quarter-sized truffles onto a sheet pan lined with parchment. Alternatively, pipe out stiff ganache into logs to be cut later. Chill until firm.

Remove from fridge and, working quickly, roll into balls. Chill while melting coating chocolate.

Cover truffles with either tempered chocolate or melted chocolate and roll into finely chopped nuts such as almonds or macadamia nuts.

Prep time: 40 min. Chill time: 3-5 hours