Description
White chocolate strawberry truffles blend luxurious French-inspired elegance with summer’s sweetest berries. Delicate cream and fresh strawberries melt together, creating irresistible bite-sized confections that will enchant chocolate enthusiasts.
Ingredients
Scale
Chocolate:
- 250 grams white cooking chocolate
- 150 grams white cooking chocolate (for coating)
Dairy:
- 80 milliliters (2.7 fluid ounces) thickened cream
Flavoring:
- 15 grams (0.5 ounces) freeze-dried strawberries (or strawberry powder)
Instructions
- Pulverize freeze-dried strawberries in a food processor, sifting through a fine mesh sieve to remove any seeds or clumps, ensuring a smooth strawberry powder.
- Gently warm heavy cream (240 milliliters or 8 fluid ounces) in a small saucepan over low heat until it reaches a gentle simmer, then immediately remove from the heat source.
- Meticulously chop white chocolate into fine, uniform pieces and transfer to a heat-resistant mixing bowl. Microwave in 30-second increments, stirring between each interval until chocolate begins to melt smoothly.
- Slowly pour the hot cream over the chopped chocolate, allowing it to rest undisturbed for 2 minutes, then whisk gently until a glossy, homogeneous ganache develops.
- Thoroughly blend the strawberry powder into the ganache, ensuring complete and even distribution of flavor.
- Cover the ganache surface directly with plastic wrap and refrigerate for 3-4 hours, or until the mixture becomes completely firm and set.
- Using a small cookie scoop (approximately 1½ tablespoons or 22 milliliters), portion out the chilled ganache and roll each piece into perfectly round balls with clean, slightly cool hands.
- Stabilize the truffle balls by placing them on a parchment-lined baking sheet, then chill in the freezer for 15-20 minutes or refrigerator for 30 minutes to maintain their shape.
- Melt additional white chocolate in a clean heat-proof bowl, using gentle microwave intervals and stirring frequently to prevent scorching, until completely smooth and liquid.
- Carefully dip each chilled truffle into the melted chocolate, using a dipping fork or specialized truffle tool to ensure complete and even coating. Tap gently to remove excess chocolate.
- While the chocolate coating remains warm, sprinkle crushed freeze-dried strawberries on top for a decorative and flavorful finish. Return the truffles to the refrigerator for a final 30-minute set to achieve a perfect, glossy exterior.
Notes
- Cold ingredients taste better when brought to room temperature before mixing, ensuring smoother blending.
- White chocolate becomes temperamental during melting, so gentle heat prevents seizing or burning.
- Freeze-dried strawberry powder intensifies flavor without adding extra moisture to delicate ganache.
- Chilling truffles between steps helps maintain structural integrity and prevents messy handling.
- Rolling balls quickly with cool hands prevents chocolate from melting during shaping process.
- Prep Time: 30 minutes
- Category: Desserts, Snacks
- Method: None
- Cuisine: French
Nutrition
- Serving Size: 20
- Calories: 96 kcal
- Sugar: 10 g
- Sodium: 15 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: <1 g
- Protein: <1 g
- Cholesterol: 10 mg