These delicious White Chocolate Strawberry Truffles are super easy to make with 3 ingredients only. They make the perfect sweet treat for a special occasion like Valentine's Day or edible gift for the Holidays!
15grFreeze Dried Strawberriesor Strawberry Powder - plus extra to garnish
150grWhite Cooking Chocolatefor the coating
Instructions
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.
Place the cream in a small saucepan and heat on low until it starts to simmer, then turn off the heat.
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).
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).
Add the Strawberry powder and stir until incorporated.
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).
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.
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.
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
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.
Notes
No need to fully melt the chocolate at this point, we just want to slightly soften it.
If your ganache has split (result of a bad emulsion), you can try to smooth it out with an immersion blender. Make sure not to move the blender up and down too much or it will create lots of air bubbles.
The exact time might vary based on how warm the ganache was and the size of the dish you use. If the filling still feels soft to the touch, it needs longer.
If the filling feels very soft and sticky, it needs to be chilled for longer. If the chocolate is too hard to easily roll, leave at room temperature for 15 to 20 minutes.
If the white chocolate has started to set again and isn't coating the truffles as easily, melt it again in the microwave for a few seconds or until very fluid and smooth.