Strawberry White Chocolate Truffles Recipe

Place the freeze-dried strawberries in a small food processor and blend until a fine powder forms. Sift through a thin mesh sieve to remove seeds or lumps. Skip this step if using pre-made strawberry powder.

Pour the cream into a small saucepan and heat gently on low until it just starts to simmer, then turn off the heat to prevent boiling over.

Finely chop 250 gr white cooking chocolate and place it in a medium heat-proof bowl. Microwave for 30 seconds to 1 minute until the chocolate just begins to soften but not fully melted, to avoid overheating.

Pour the hot cream over the chopped white chocolate and leave undisturbed for 2 minutes. Then, gently stir with a silicone spatula until all the chocolate melts and the mixture becomes a shiny, smooth ganache.

Stir the strawberry powder into the ganache evenly to infuse that fresh berry flavor and beautiful pink hue.

Transfer the ganache into a small dish or airtight container, cover with plastic wrap touching the surface to prevent skin formation, and refrigerate for at least 3 hours until firm to the touch.

Using a 1.5 tablespoon scoop, take portions of the set filling and roll quickly between your hands to form smooth balls. Place each truffle on a baking sheet lined with parchment paper. Chill these in the freezer for 15 minutes or in the fridge for 30 minutes to firm up before coating.

Finely chop the remaining 150 gr white chocolate and melt it gently in a microwave-safe bowl in 30 second intervals, stirring each time until completely melted and smooth.

Using a small fork or truffle dipper, dip each chilled truffle ball into the melted chocolate to fully coat. Tap off excess chocolate by lightly tapping the fork against the bowl. Return the coated truffles to the lined baking sheet.

Optionally sprinkle crushed freeze-dried strawberries onto the coating before it sets to enhance flavor and visual appeal. Place the truffles in the fridge for at least 30 minutes to fully set the chocolate coating.