White Chocolate Truffles with Strawberry 🍓🍫
Indulge in the delightful combination of creamy white chocolate and tangy strawberries with these exquisite White Chocolate Truffles. Perfect for a special treat or a lovely homemade gift, these truffles are sure to impress!
Ingredients:
- 250g White Cooking Chocolate 🍫
- 80ml Thickened/Heavy Cream 🥛
- 15g Freeze-Dried Strawberries (or Strawberry Powder) 🍓
- 150g White Cooking Chocolate (for the coating) 🍫
Disclaimer:
For best results, I highly recommend using the measurements in grams and milliliters for more accuracy.
Instructions:
- Prepare the Strawberry Powder
Place the freeze-dried strawberries in a small food processor and blend until you achieve a fine powder. Sift through a thin mesh sieve to remove any seeds or lumps. If using freeze-dried strawberry powder, skip this step. 🌾 - Heat the Cream
Place the cream in a small saucepan and heat on low until it starts to simmer. Turn off the heat. 🔥 - Melt the White Chocolate
Finely chop the white chocolate bar and place it in a medium-size heat-proof bowl. Microwave for 30 seconds to 1 minute, or until the bottom of the chocolate has just started to melt. 🥣 - Combine Cream and Chocolate
Pour the hot cream over the chopped chocolate and leave it untouched for 2 minutes. Gently stir with a silicone spatula until the chocolate has melted and the cream is fully incorporated, forming a shiny, smooth ganache. ✨ - Incorporate Strawberry Powder
Add the strawberry powder to the ganache and stir until well combined. 🍓 - Chill the Ganache
Pour the ganache mixture into a small dish or airtight container. Cover with plastic wrap, ensuring it touches the surface, and refrigerate for at least three hours, or until set and firm to the touch. ❄️ - Form the Truffles
Using a small 1.5 tablespoon scoop, pick up some of the filling and roll it between your hands to shape into a ball. Place the balls on a baking sheet lined with parchment paper. Repeat until all the filling is used. Freeze the balls for 15 minutes or refrigerate for 30 minutes. ⏲️ - Prepare the Coating
Finely chop the white chocolate for the coating and melt it in a small heat-proof bowl in the microwave in 30-second increments, stirring each time, until completely melted and smooth. 🍫 - Coat the Truffles
Dip each chilled ball into the melted chocolate. Using a small fork or truffle dipper, flip the truffle around to fully coat. Gently tap the fork or dipper against the side of the bowl to remove any excess chocolate, then place the truffle back on the lined tray. 🥄 - Optional Decoration
Sprinkle crushed freeze-dried strawberries over the chocolate coating before it sets. Place the truffles in the fridge to finish setting for at least 30 minutes, or until they are firm and ready to serve. 🍓🍫
Additional Information
- Prep Time: 30 minutes
- Chilling Time: 3 hours 45 minutes
- Total Time: 4 hours 15 minutes
Enjoy these delectable White Chocolate Truffles with Strawberry for a luxurious treat that blends the richness of white chocolate with the refreshing taste of strawberries. Perfect for any occasion!
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White Chocolate Truffles 🍓🍫
- Total Time: 4 hours 15 minutes
Ingredients
250g White Cooking Chocolate 🍫
80ml Thickened/Heavy Cream 🥛
15g Freeze-Dried Strawberries (or Strawberry Powder) 🍓
150g White Cooking Chocolate (for the coating) 🍫
Disclaimer:
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
Instructions
1️⃣ Place the freeze-dried strawberries in a small food processor and blend until you get a fine powder. Sift through a thin mesh sieve to remove any seeds or lumps. Skip this step if using freeze-dried strawberry powder. 🌾
2️⃣ Place the cream in a small saucepan and heat on low until it starts to simmer, then turn off the heat. 🔥
3️⃣ In the meantime, finely chop the white chocolate bar and place it in a medium-size heat-proof bowl. Microwave for 30 seconds to 1 minute, or until the bottom of the chocolate has just started to melt. 🥣
4️⃣ Pour the hot cream over the chopped chocolate and leave without touching for 2 minutes. Gently stir with a silicone spatula until all the chocolate has melted and the cream has been incorporated. You should get a shiny, smooth ganache. ✨
5️⃣ Add the strawberry powder and stir until incorporated. 🍓
6️⃣ Pour the ganache mixture into a small dish or airtight container. Cover with plastic wrap touching its surface and place in the refrigerator for at least three hours, or until it has set and feels firm to the touch. ❄️
7️⃣ Pick up some of the filling with a small 1.5 tablespoon scoop. Roll it between your hands to shape into a ball, then place on a baking sheet lined with baking/parchment paper. Repeat until all the filling has been rolled up. Place the balls in the freezer for 15 minutes, or fridge for 30 minutes. ⏲️
8️⃣ Finely chop the white chocolate for the coating and place it in a small heat-proof bowl. Melt in the microwave in 30-second increments, stopping to stir with a spatula each time. Continue until the chocolate is completely melted and very smooth. 🍫
9️⃣ Dip each chilled ball into the melted chocolate. Using a small fork or a truffle dipper, flip it around to fully coat, then pick them up. Gently tap the fork/dipper against the side of the bowl to remove any excess chocolate. Tip the strawberry truffle back over the lined tray. 🥄
🔟 Optionally, sprinkle some crushed freeze-dried strawberries over the chocolate coating before it has started to set. Place in the fridge to finish setting for at least 30 minutes, or until set and ready to serve. 🍓🍫
- Prep Time: 30 minutes
- Chilling Time: 3 hours 45 minutes