Description
Decadent white chocolate truffles infused with freeze-dried strawberries, creating a smooth, creamy, and irresistible treat. Perfect for gifting or indulging!
Ingredients
Scale
- 12 ounces high-quality white chocolate, finely chopped
- 1/2 cup heavy cream
- 1/4 cup freeze-dried strawberries, finely ground into a powder
- 2 tablespoons unsalted butter, softened
- 1/4 teaspoon pure vanilla extract
- Pinch of salt
- Additional finely chopped white chocolate
- Freeze-dried strawberry powder
- Sprinkles
- Desiccated coconut
Instructions
- Finely chop the white chocolate and place it in a heat-safe bowl.
- Heat the heavy cream in a small saucepan over medium heat until it just comes to a simmer (small bubbles forming around the edges). Do not boil.
- Pour the hot heavy cream over the chopped white chocolate and let it sit for about a minute.
- Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy. If needed, place the bowl over a double boiler for a few seconds, stirring constantly, until melted.
- Add the finely ground freeze-dried strawberry powder, softened butter, vanilla extract, and a pinch of salt to the ganache. Stir until everything is fully incorporated.
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache. Refrigerate for at least 4 hours, or preferably overnight, until firm enough to scoop and roll.
- Line a baking sheet with parchment paper or a silicone baking mat. Have your chosen coatings ready in separate shallow bowls.
- Once the ganache is firm, use a small cookie scoop or a spoon to scoop out portions of the ganache.
- Gently roll each portion of ganache between your palms to form a smooth ball. If the ganache starts to get too soft and sticky, pop it back into the refrigerator for a few minutes to firm up again.
- Place the rolled truffles on the prepared baking sheet and chill them in the refrigerator for another 30 minutes.
- If using chopped white chocolate, melt it in a double boiler or in the microwave in 30-second intervals, stirring in between, until smooth.
- One at a time, remove the chilled truffles from the refrigerator. If using melted white chocolate, dip each truffle into the chocolate, ensuring it’s fully coated. Use a fork or dipping tools to remove the truffle and tap off any excess chocolate. Place the coated truffle back on the baking sheet. If using dry coatings like strawberry powder or sprinkles, roll the truffle in the coating until it’s evenly covered.
- Place the coated truffles back on the baking sheet and chill them in the refrigerator for at least 15-20 minutes, or until the coating is set.
Notes
- Use high-quality white chocolate for the best flavor and texture.
- Don’t overheat the chocolate, melt it gently and slowly.
- Grind the freeze-dried strawberries finely for even flavor distribution.
- Chilling the ganache and truffles at various stages is crucial.
- Get creative with coatings!
- Truffles can be made ahead of time.
- Prep Time: 30 minutes
- Cook Time: 10 minutes