Strawberry Truffles (Print version)
Creamy no-bake Strawberry Truffles made with white chocolate, freeze-dried strawberries, and a crisp white chocolate shell.
# Ingredients:
For the strawberry ganache
01 -
10 oz (285 g) good white chocolate, finely chopped
02 -
1/3 cup (80 ml) heavy cream
03 -
1 cup (25 g) freeze-dried strawberries
04 -
1/2 teaspoon vanilla extract
05 -
1/8 teaspoon fine salt
For the coating
06 -
8 oz (225 g) white chocolate, finely chopped
07 -
1 teaspoon coconut oil or neutral shortening, optional
08 -
2 tablespoons crushed freeze-dried strawberries, for topping
# Instructions:
01 -
Pulse the freeze-dried strawberries in a small food processor until powdery. Sift if you want a smoother filling, saving the larger crumbs for topping.
02 -
Place the chopped white chocolate in a heatproof bowl. Warm the cream just until steaming, then pour it over the chocolate and let it stand for 2 minutes.
03 -
Stir slowly until smooth and glossy. Mix in the strawberry powder, vanilla, and salt until the color is even.
04 -
Spread the ganache into a shallow dish. Press plastic wrap against the surface and refrigerate for about 3 hours, or until firm enough to scoop.
05 -
Scoop tablespoon-size portions and roll quickly into balls. Place on a parchment-lined tray and freeze for 15 minutes.
06 -
Melt the white chocolate in 20-30 second bursts, stirring between each burst. Stir in coconut oil if the coating seems too thick.
07 -
Dip each chilled center in melted white chocolate, tap off the excess, and return it to the tray. Sprinkle with crushed strawberry before the shell sets, then chill for 30 minutes.
# Good to know:
01 -
Includes about 3 hours 45 minutes inactive chilling time.
02 -
Use good white chocolate bars for the smoothest texture.
03 -
Best served slightly chilled or after 10 minutes at room temperature.