Description
An Earl Grey and white chocolate ganache recipe, ideal for frosting cakes and cupcakes, or for filling macarons.
Ingredients
150 milliliters whipping cream (2/3 cup), plus more for topping up
12 grams (3 tablespoons) loose leaf Earl Grey tea, or 5 Earl Grey tea bags
200 grams good-quality white chocolate (7 ounces, or 1 1/4 cups)
15 grams unsalted butter, softened (1 tablespoon)
Purple or blue oil based food coloring (optional)
Instructions
Combine the whipping cream and Earl Grey tea in a small saucepan.
Gently warm the cream over low heat. Do not boil.
Remove from heat and allow the tea to steep for at least 30 minutes, or up to 1 hour. (The longer the infusing time, the stronger the Earl Grey flavor will be.)
Pass the infused cream through a fine mesh strainer. Discard the tea bags and any loose bits of tea.
Weigh the infused cream into a clean saucepan. If necessary, “top up” with additional cream, re-weighing to 125 milliliters (1/2 cup).
Gently rewarm the infused cream until steaming.
Meanwhile, melt the chopped white chocolate over a bain marie, or double boiler.
Whisk the cream into the melted chocolate.
Whisk in the softened butter and the food coloring, if using.
Whisk ganache until smooth and creamy. Spread or pipe as desired.
- Prep Time: 30 minutes
- Infusing Time: 30 minutes
- Category: Frostings and Fillings
- Method: Stovetop
- Cuisine: Sweets