Ingredients: - 2/3 cup heavy cream - 2 tablespoons unsalted butter, cut into 4 pieces and softened - 2 teaspoons loose Earl Grey tea leaves - 2 teaspoons dried lavender flower - 6 oz fine-quality bittersweet chocolate (not unsweetened), chopped - 1 cup unsweetened Dutch-process cocoa powder
Instructions: Bring cream and butter to a boil in a small heavy saucepan and stir in tea leaves and lavender. Remove from heat and let steep 5 minutes.
Meanwhile, finely grind chocolate in a food processor (or chop them) and transfer to a bowl. Pour cream through a fine-mesh sieve onto chocolate, pressing on and discarding tea leaves, then whisk until smooth. Chill ganache, covered, until firm, about 2-3 hours.
Spoon teaspoons of ganache onto a baking sheet. Put cocoa in a bowl, then dust your palms lightly with it. Roll each piece of ganache into a ball (wash your hands and redust as they become sticky). Drop several balls at a time into bowl of cocoa and turn to coat. Transfer as coated to an airtight container, separating layers with wax paper.
Notes: I used AVB so I would recommend stirring them in with the ganache after you pour the cream over the chocolate, while it's still warm. You can also use RSO or cannabutter, but the recipe only calls for 2 TBSP of butter so it'd be more worthwhile to use ABV or RSO.
Enjoy!