A few years ago, my friend (and occasional guest blogger) Stephanie and I both discovered a love of the London fog latte at Starbucks. I’d never heard of it before my local barista suggested I try it so when I was heard that Stephanie also a fan, I knew there was a reason she was one of my closest friends.
London fog lattes are immensely popular in the pacific Northeast, and have been for much longer than they were on Starbucks’ secret menu. Some people make them with lavender but I stuck with earl grey and vanilla to keep it simple. And while the flavor combination is simple, there is definitely nothing boring about these truffles
Delectable and creamy, these truffles are rolled in just the right amount of rough tea and cocoa powder to round out the earl grey flavor and offer textural contrast. Try eating just one, I dare you.
- ½ Cup heavy cream
- 3 Earl grey tea bags
- 1 11 Ounce bag of ghirardelli white chocolate chips
- ½ Teaspoon vanilla extract
- 2 Tablespoons cocoa powder
- 2 Teaspoons powdered sugar
- 2 Teaspoons earl grey tea, ground very fine
- Place tea bags in heavy cream and cold steep overnight
- When done steeping, melt white chocolate in a double boiler. Place chocolate in a small bowl. Remove tea bags from heavy cream and whisk heavy cream into chocolate until combined. Whisk in vanilla. Place in fridge for 1-2 hours or until firm.
- Meanwhile, prepare topping by mixing together the cocoa powder, powdered sugar and tea.
- With clean hands, roll chocolate into teaspoon-sized balls. Roll each ball in the topping.
- Store in an airtight container.