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White Chocolate Green Pekoe Truffles

Erin Cade TeaChef Level 1

White chocolate offsets the flavors of the Green Pekoe tea

40 m 2


  • 1/3+ c heavy cream (start with 1/2 cup, yield 1/3 cup finished)
  • 8 oz. good quality white chocolate, chopped, or use wafers
  • 1 T unsalted butter, softened
  • 2 T Green Pekoe tea leaves
  • 1/4 ts ground Green Pekoe
  • white chocolate to coat


Put chocolate in metal bowl.

Heat cream to simmer; do not boil. Add tea and steep 20 minutes. Strain and measure 1/3 cup. Heat to simmer, pour over chocolate and stir until melted. Stir in butter to melt. Add ground tea. Chill at least 3 hours.

Remove ganache from fridge and let sit until soft; a little slack, but not runny. Scoop into pastry bag fitted with medium tip (806 Ateco) and pipe out quarter-sized truffles onto a sheet pan lined with parchment. Alternatively, pipe out stiff ganache into logs to be cut later. Chill until firm.

Remove from fridge and, working quickly, roll balls*. Chill while melting coating chocolate.

Cover truffles with either tempered chocolate, or melted chocolate and roll into finely chopped nuts such as almonds or macadamia nuts.

*use food safe gloves, or chill and thoroughly dry hands in icy water to keep ganache from melting.

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