Black Currant Tea-Chocolate Truffles

1 . Stage

In a small saucepan, combine crème fraîche, butter, and 2 tablespoons water. Bring to a boil. Remove from heat and add tea. Cover and let steep 5 minutes. Strain mixture through a fine sieve into a clean saucepan.

2 . Stage

Put chocolate into a medium-size bowl. Bring crème fraîche mixture to a boil again and pour over chocolate. Stir gently until all chocolate is melted (do not whisk). Pour into a 9-inch baking pan and spread evenly. Chill until firm.

3 . Stage

Line a cookie sheet with waxed paper. Using a melon baller, scoop chocolate to form balls about 3/4 inch in diameter, then roll gently into balls using palms. When rolling truffles, you can wear vinyl or latex gloves, or use your bare hands, if you dust your palms with cocoa powder. Without gloves the rolling will be easier, but not less messy. Place truffles on lined cookie sheet; cover and chill just to set, about 1 hour.

4 . Stage

To serve, place cocoa in a pie pan. Add several truffles one at a time to cocoa and swirl pan to coat. Transfer to serving plate or place truffles in mini muffin cups (available at grocery stores).