Earl Grey Chocolate Truffles with White Chocolate
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A recipe for Earl Grey chocolate truffles with white chocolate, confectioner’s sugar, and whipping cream infused with Earl Grey tea. Inspired by my Earl Grey and white chocolate ganache recipe, I’ve turned a classic cake frosting into sweet, scoopable, bite-sized chocolate treats. I love these Earl Grey truffles for gifting, sharing, or serving at an afternoon tea.
Ingredients for Making Earl Grey Truffles
- Whipping Cream – Whisked together with melted white chocolate, Earl Grey-infused whipping cream (or heavy cream, in the US) gives these truffles their rich, creamy texture.
- Earl Grey Tea – Named after the 19th Century British Earl Charles Grey, Earl Grey is a black tea blend made with bergamot and known for its citrus-forward flavor profile. In the UK it’s an especially popular choice for afternoon tea, and is also the key component in a London Fog, a hot tea beverage made with steamed milk and vanilla. For this recipe you can use Earl Grey tea bags, or loose leaf Earl Grey tea. I’ve tested this recipe both ways. Flavor-wise the results are similar, but tea bags absorb more liquid, so you’ll need plenty of extra whipping cream on hand to “top up” after straining.
- White Chocolate – Choose a good-quality chopped white chocolate or chocolate callets, rather than chocolate chips, which are intended for baking rather than chocolatemaking. Remember that your choice of white chocolate will impact the amount of time it takes for the ganache to set. Some chocolates set quickly, while others take several hours.
- Unsalted Butter – A tablespoon of softened butter makes smooth, melt-in-your-mouth truffles.
- Food Coloring – If you want to make colored truffles as I’ve done here, you’ll need a few drops of blue or purple oil-based food coloring. Without food coloring, the truffles will look light brown or tan, somewhat like peanut butter. See my Earl Grey and white chocolate ganache recipe for more tips and advice on tinting the ganache.
Gifting and Serving Earl Grey Chocolate Truffles
You can serve these Earl Grey chocolates in decorative paper cups (white truffle cups are a classic, but light blue or a natural brown would look nice) or pop them into clear truffle boxes. For an afternoon tea party, arrange the truffles on a three-tiered stand, or add to a dessert charcuterie board along with Earl Grey shortbread biscuits, tea cakes, lavender sugar cookies, and homemade French macarons.
Recipe Tips and Tricks
- Have plenty of extra cream available. If you choose to infuse the cream with Earl Grey tea bags rather than loose leaf tea, you’ll “lose” a good amount of cream during the infusion process, because the bags are absorbent.
- Tint the ganache. The food coloring in this recipe is optional, but without it, the ganache will be medium tan in color. I think it looks an awful lot like peanut butter, which you might not find aesthetically pleasing. I suggest using an oil-based food coloring to tint the ganache to a shade of pale blue, grey, or purple.
- Add sugar as a finishing touch. I suggest waiting until just prior to serving to roll the truffles in the confectioner’s sugar. Otherwise, the sugar may cause the truffles to draw moisture, and/or will be absorbed by the ganache. You can also roll the truffles in an initial coat after shaping, then re-roll in more sugar before serving.
- Monitor the ganache. While chilling, check the ganache at the two-hour mark, and periodically thereafter. It should be firm enough to scoop with a melon baller or cookie scoop, but not rock solid.
Earl Grey Chocolate Truffles
- Total TimeAbout 3 hours
- Yield18 1-inch truffles 1x
Earl Grey chocolate truffles made with white chocolate, confectioner’s sugar, and whipping cream infused with Earl Grey tea.
Ingredients
125 milliliters whipping cream (1/2 cup), plus more for topping up
5 Earl Grey tea bags, or 12 grams (3 tablespoons) loose leaf tea
200 grams chopped white chocolate (7 ounces, or 1 1/4 cups)
15 grams unsalted butter, softened (1 tablespoon)
Blue or purple oil-based food coloring, optional
Instructions
In a small saucepan, stir together whipping cream and Earl Grey tea. Gently warm over low heat until steaming. Do not boil.
Remove from heat, cover, and allow the tea to steep in the cream for at least 30 minutes, or up to 1 hour. (The longer it steeps, the stronger the Earl Grey flavor will be.)
Pass the cream through a fine mesh strainer to remove the tea.
Re-weigh the infused cream to 60 milliliters (1/4 cup). If necessary, “top up” with additional cream to reach the required amount. Transfer to a small saucepan and gently rewarm over low heat.
Meanwhile, add the chopped white chocolate to a bain marie or double boiler. Melt, stirring gently, until completely melted. Remove from heat.
Whisk the warmed cream into the white chocolate, followed by the butter.
Add the oil-based food coloring, if using.
Cover bowl with plastic wrap and refrigerate until firm enough to scoop, about 2 hours.
Line a tray with parchment or a silicone mat.
With a melon baller, divide the chilled ganache into 18 portions. Use your hands to roll each portion into a ball.
Arrange truffles on prepared tray. Chill until firm.
Roll truffles in confectioner’s sugar just prior to serving.
Store Earl Grey truffles in an airtight container in the refrigerator for up to 1 week. Re-roll in additional confectioner’s sugar just prior to serving.
Other Earl Grey Recipes You Might Enjoy
Earl Grey Shortbread Cookies
Earl Grey and White Chocolate Ganache
Earl Grey Ice Cream
Earl Grey Simmer Pot
Lavender London Fog
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
