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Creamy white chocolate meets the bright, floral notes of Earl Grey in this simple Earl Grey ganache that’s perfect for pouring, glazing, or piping.

With just a quick infusion and a handful of easy-to-find ingredients, you’ll have a versatile topping or filling that adds a touch of elegance to any dessert.

Recipe Info

This recipe is:

Subtly aromatic. Infusing the cream with Earl Grey brings a gentle floral, slightly citrusy note that balances the sweet richness of white chocolate.
Incredibly versatile. Keep it pourable for drizzling over cakes, let it firm up for piping, or add butter for extra shine—perfect for glazes and toppings.
Straightforward. Heat, infuse, and stir—there’s no complicated technique here. It’s easy to pull off, even if you’re new to chocolate work.

Making Earl Grey ganache for the first time? Read the ingredient notes, step-by-step instructions, and tips. If you’re familiar with the recipe, feel free to jump to the recipe card.

Ingredients and Substitutes

White chocolate. A decent-quality white chocolate is all you need. Melting chocolate (callets) also works well.
Heavy cream. I use regular 30% fat heavy cream, but a 36% fat option is fine if you want a bit firmer ganache.
Earl grey tea. Loose leaf or bags both work fine.
Unsalted butter. Butter softens the ganache and makes it shinier—great if you plan on using it as a topping or glaze. Otherwise, you don’t really need it.

Step-by-Step: How to Make Earl Grey Ganache

Infuse. Heat the cream on the stove until it’s hot but not boiling. You’ll know it’s ready when small bubbles form around the edges and pop right back up after stirring. Remove from the heat, add the Earl Grey tea, stir, and let it sit for 15 minutes.

Infusing the heavy cream with earl grey tea — Heat the cream and steep the Earl Grey tea for 15 minutes

Prep chocolate. Roughly chop the white chocolate and place it in a heatproof bowl.

Chopped white chocolates — Chop the white chocolate and place in a heatproof bowl

Top up heavy cream. Once infused, strain the cream, squeezing the tea leaves or tea bags to extract all the flavor. Add fresh heavy cream as needed until you’re back to the original amount.

Straining the earl grey tea — Strain and press the leaves, then top

Topping up the heavy cream — Strain and press the leaves, then top

Warm up again. Heat the infused cream on the stove until it’s hot but not boiling.
Add to white chocolate. Pour the hot cream over the chopped chocolate and let it sit for a minute. Then, stir until the chocolate is fully melted and incorporated.

Adding the hot heavy cream — Pour the hot cream over the chocolate, let sit, then stir until incorporated

(Optional) Add butter. Add the butter and stir until it’s melted and fully combined with the chocolate mixture.
Cool. Let the ganache sit on the counter, stirring occasionally, until it reaches the consistency you need (pourable for glazing, firmer for piping). To speed this up, place the bowl in cold water and stir.

Cooling the ganache — Stir the ganache occasionally until it reaches the desired consistency

Refrigerate or use. Once it’s at the desired consistency, use right away or transfer to the fridge.

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Tips

Add butter if needed. A bit of butter softens the ganache and adds more shine—great for glazes or coatings. As a rule of thumb, 2 teaspoons (2/3 tablespoon) per 4 oz white chocolate bar is a good start. If using salted butter, go with half that amount.
Make sure the chocolate melts completely. If there are any stubborn bits, pour the ganache back into the pot and warm it on low for a minute or two until they melt. An immersion blender can also help you get a smooth texture.
Add more cream for a thinner ganache. Use about 3.5 tablespoons of heavy cream if you want a softer-set, thinner ganache.
Soften in a warm water bath. Once the ganache sets, it can get fairly firm. To soften, pour warm tap water into a large bowl and submerge the ganache container in it. Stir once the bottom and sides begin to melt, and keep going until it’s as soft as you need. Keep the water temperature below 140°F (60°C).

Softening the ganache — To soften, submerge the ganache in warm water (below 140°F/60°C) and stir until it reaches your desired consistency

Storage

You can store this ganache sealed tightly in the fridge for 3 to 4 days. Warm it up before using.

A bowl of smooth earl grey infused ganache — A bowl of smooth Earl Grey-infused ganache

Similar Recipes to Try

Looking for more? Check out the following recipes:

Earl Grey glaze. A simple, powdered-sugar-based Earl Grey glaze.
Earl Grey pastry cream. Earl Grey–flavored filling for pastries. Simple yet delicious.
Earl Grey madeleines. French mini cakes made with pantry staples—highly recommended for Earl Grey lovers.
Earl Grey cream puffs. Classic French pastry filled with Earl Grey–infused whipped cream.