White Chocolate Strawberry Truffles (Printable Version)
# What You’ll Need:
→ Base
01 -
250g white cooking chocolate
02 -
80ml heavy cream
03 -
15g freeze-dried strawberries or strawberry powder, plus extra for garnish
→ Coating
04 -
150g white cooking chocolate
# Steps to Follow:
01 -
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.
02 -
Place the cream in a small saucepan and heat on low until it starts to simmer, then turn off the heat.
03 -
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.
04 -
Pour the hot cream over the chopped chocolate and leave untouched for 2 minutes. Gently stir with a silicone spatula until all the chocolate has melted and the cream has been incorporated to form a shiny, smooth ganache.
05 -
Add the strawberry powder and stir until incorporated.
06 -
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.
07 -
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 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.
08 -
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.
09 -
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. Transfer the strawberry truffle back onto the lined tray.
10 -
Optionally, sprinkle some crushed freeze dried strawberries over the chocolate coating before it has started to set.
11 -
Place in the fridge to finish setting for at least 30 minutes, or until set and ready to serve.
# Additional Notes:
01 -
No need to fully melt the chocolate initially, just slightly soften it.
02 -
If your ganache has split, you can try to smooth it out with an immersion blender. Avoid moving the blender up and down too much to prevent air bubbles.
03 -
Setting time may vary based on how warm the ganache was and the size of the dish used. If the filling still feels soft, it needs longer chilling.
04 -
If the filling feels very soft and sticky, chill it longer. If too hard to roll, leave at room temperature for 15-20 minutes.
05 -
If the coating chocolate begins to set while dipping, reheat in the microwave for a few seconds until fluid and smooth again.