Ingredients
Method
- Blend the freeze-dried strawberries into a fine powder, then sift to remove any larger pieces or seeds. If using ready-made strawberry powder, skip this step.
- Warm the heavy cream over low heat just until it begins to gently simmer, then remove it from the heat immediately.
- Place the chopped white chocolate into a heatproof bowl and microwave briefly until only the bottom begins to soften without completely melting.
- Pour the hot cream over the softened chocolate and let it stand undisturbed for 2 minutes. Stir gently until the mixture becomes glossy and completely smooth.
- Mix the strawberry powder into the ganache until evenly blended throughout.
- Transfer the ganache to a shallow container, press plastic wrap directly onto the surface, and refrigerate until firm, about 3 hours.
- Using a 1½-tablespoon scoop, portion the chilled ganache and roll each piece into a smooth ball. Arrange them on a parchment-lined tray, then chill in the freezer for 15 minutes or refrigerate for 30 minutes.
- Melt the remaining white chocolate in short microwave intervals, stirring well after each heating until silky smooth.
- Dip each chilled truffle into the melted chocolate, coating it completely. Lift with a fork, tap away excess coating, and return each truffle to the lined tray.
- Immediately sprinkle crushed freeze-dried strawberries over the coating before it hardens, if desired.D
- Refrigerate the finished truffles for about 30 minutes, or until the chocolate coating is fully set before serving.
Nutrition
Notes
Rich, creamy, and coated in silky white chocolate, these strawberry truffles are a beautiful homemade treat for celebrations, gifting, or simply enjoying with someone special.