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Strawberry White Chocolate Truffles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 63 reviews
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 45 minutes
  • Yield: 15 servings 1x
  • Category: Dessert
  • Method: Microwaving
  • Cuisine: Western
  • Diet: Vegetarian

Description

These delicate Strawberry Truffles combine creamy white chocolate ganache infused with freeze-dried strawberry powder, coated in smooth white chocolate for an elegant, fruity treat perfect for any occasion.

Ingredients

Units Scale

Ganache

  • 250 gr White Cooking Chocolate
  • 80 ml Thickened / Heavy Cream
  • 15 gr Freeze Dried Strawberries (or Strawberry Powder – plus extra to garnish)

Coating

  • 150 gr White Cooking Chocolate (for the coating)

Instructions

  1. Blend Strawberries: Place the freeze dried strawberries in a small food processor and blend until you get a fine powder. Sift though a thin mesh sieve to remove any seeds or lumps. Skip this step if using freeze-dried strawberry powder.
  2. Heat Cream: Place the cream in a small saucepan and heat on low until it starts to simmer, then turn off the heat.
  3. Melt Chocolate: In the meantime, finely chop the white chocolate bar and place in a medium size heat-proof bowl. Place in the microwave for 30 seconds to 1 minute, or until the bottom of the chocolate has just started to melt (see note 1).
  4. Make Ganache: 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 (see note 2).
  5. Add Strawberry Powder: Add the Strawberry powder and stir until incorporated.
  6. Chill Ganache: 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 (see note 3).
  7. Form Truffles: 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 paper / parchment paper. Repeat until all the filling has been rolled up (see note 4). Place the balls in the freezer for 15 minutes, or fridge for 30 minutes.
  8. Melt Coating Chocolate: Finely chop the white chocolate for the coating and place in a small heat proof bowl. Melt in the microwave in 30 seconds increments, stopping to stir with a spatula each time. Continue until the chocolate is completely melted and very smooth.
  9. Dip Truffles: Dip each chilled ball into the melted chocolate. Using a small fork or a truffle dipper, flip it around to fully coat them then pick them up. Gently tap the fork / dipper against the side of the bowl to remove any excess chocolate (see note 5). Tip the strawberry truffle back over the lined tray
  10. Garnish: Optionally, sprinkle some crushed freeze dried strawberries over the chocolate coating before it has started to set.
  11. Set Coating: Place in the fridge to finish setting for at least 30 minutes, or until set and ready to serve.

Notes

  • Note 1: Do not overheat the white chocolate in the microwave; just melt the bottom so it melts evenly when you stir.
  • Note 2: Stir gently to achieve a shiny, smooth ganache without incorporating air.
  • Note 3: Chilling for at least three hours is crucial to get a firm ganache for rolling.
  • Note 4: Using a small scoop ensures evenly sized truffles for uniform coating.
  • Note 5: Tapping off excess chocolate helps create a thin, even coating and prevents drips.

Find it online: https://yumrecipesfood.com/strawberry-white-chocolate-truffles-recipe/