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.