Coconut Maté Chocolate Truffles

Fill a saucepan halfway with water and bring to a simmer over medium-low heat. 

Place a small metal bowl on top of the saucepan to create a double boiler. 

Add the chocolate to the bowl and melt over moderate heat.

Pour the coconut milk into a second medium saucepan and bring to a simmer over medium heat. 

Add the tea and cinnamon, cover, and remove from heat for 5 minutes. 

Strain the coconut milk mixture directly into the chocolate, using a fine-mesh strainer. 

Discard the tea leaves. 

Whisk the chocolate mixture until the chocolate is uniformly melted and the coconut milk has been incorporated. 

Refrigerate the chocolate until firm, about 2 hours.

Sift cocoa into a bowl. Using a measuring spoon, scoop up 1 teaspoon of chocolate and quickly roll into a ball about 3/4-inch across. 

Drop into cocoa; roll each truffle in cocoa to coat. 

Chill until firm. Store in an airtight container in the refrigerator for up to 2 weeks.