White Chocolate Strawberry Truffles
Delicious and luxurious bites blending creamy white chocolate with the sweet tartness of strawberries, perfect for any occasion.
Ingrédients
For the ganache
- 250 grams White Cooking Chocolate, chopped finely For smooth melting.
- 80 ml Thickened/Heavy Cream Adds richness and a silky texture.
- 15 grams Freeze Dried Strawberries (or Powder) Provides natural flavor and color.
For the coating
- 150 grams White Cooking Chocolate For coating the truffles.
Garnish
- to taste Extra Strawberries Optional, for added freshness.
Instructions
Preparation
- Start by measuring all your ingredients accurately.
- Chop the 250 grams of white cooking chocolate finely.
- Pulse the 15 grams of freeze-dried strawberries until finely ground and sift to remove larger pieces.
- In a saucepan, heat the 80 ml of thickened cream over medium heat until it simmers, then remove from heat.
Creating Ganache
- Place finely chopped white chocolate in a dry heat-proof bowl.
- Pour hot cream over white chocolate and let it sit for 2 minutes.
- Stir gently until smooth and glossy.
- Mix in the prepared strawberry powder until evenly distributed.
Chilling and Shaping
- Transfer ganache into an airtight container, cover with plastic wrap, and refrigerate for at least 3 hours.
- Once firm, scoop out portions, roll them into balls, and place on a parchment-lined tray.
- Freeze truffle balls for 15 minutes.
Coating
- Melt the remaining 150 grams of white chocolate until smooth.
- Dip each truffle ball into melted white chocolate, allowing excess to drip off.
- Return to tray and before setting, sprinkle with extra strawberry powder.
Setting
- Refrigerate tray for about 30 minutes to harden the coating.
Notes
Store in an airtight container in the refrigerator for up to one week. Great for gifting and can be made ahead of time.