Strawberry White Chocolate Truffles Recipes

WHITE CHOCOLATE RASPBERRY TRUFFLES

Steps:

• In a 2 quart sauce pan, over medium heat, bring creamer to a simmer while stirring. Reduce heat to low, add butter and chocolate and continue to stir until melted. Remove from heat and pour into a shallow bowl or pan. Allow to cool completely (you can speed this along by placing in the fridge for 30-90 minutes).
• Use a small cookie scoop to portion the chocolate and then roll each into a ball and place on wax paper. Chocolate will melt a little from the heat of your hands so place back in the fridge for about 30 minutes or until firm again.
• Blend freeze dried raspberries until finely crushed and place in a bowl.
• Heat white melting wafers in a microwave proof bowl at half power and stir every 30 seconds until smooth.
• Your chocolate balls should be firm again but not too cold. (If you left them in the fridge for hours you'll want to let them sit on the counter for about 30 minutes before coating or else the temperature will cause the coating to crack once it dries.)
• Drop the ball into the melted chocolate, gently push and roll it around with a fork, and then lift it out. Tap the fork over the bowl and scrape the bottom of the fork on the side of the bowl to let excess chocolate drip off and back into the bowl. Use a tooth pick or another fork to help push the truffle off the fork and onto the wax paper. Immediately sprinkle with the freeze dried raspberries (if you wait, the chocolate will harden and they won't stick). Repeat with remaining truffles.
• Truffles can be left at room temperature.

STRAWBERRY WHITE CHOCOLATE TRUFFLES

Steps:

• Heat the cream over low heat, stirring, until bubbles start to appear.
• Pour the cream over the chocolate and leave it for 5 minutes before stirring to a smooth ganache.
• Add the crushed freeze dried strawberries and stir through.
• Place in the fridge for half an hour.
• Roll balls of about 2 teaspoons worth of ganache.
• Melt the extra chocolate in 30 second increments in the microwave, making sure to stir well between each.
• Use two forks to dip and roll the ganache balls in chocolate and set on a baking paper covered plate in the fridge to set.

WHITE CHOCOLATE STRAWBERRY ROSé TRUFFLES

Steps:

• In a medium-sized saucepan, add the white chocolate, butter, heavy cream, and salt. Melt over medium-low heat, stirring frequently.
• While the chocolate is melting, add the freeze-dried strawberries to a food processor and pulse. You want to reduce the freeze-dried strawberries down to small pieces. If you don't have a food processor, simply place the freeze-dried strawberries onto a sheet of parchment paper, cover with another sheet of parchment paper and crush using your hands or a rolling pin.
• Continue stirring the chocolate until it's completely melted. Add in the strawberries and rosé and stir to combine. Transfer to a mixing bowl, cover with plastic wrap and place into the refrigerator to solidify for about 2-3 hours.
• Once the truffle mix is solid enough to scoop out and roll into a ball, remove from refrigerator and begin the rolling process.
• Add the powdered sugar to a bowl, then scoop out about 1 Tbsp. of the truffle mix and gently roll into a ball with your hands. Next, roll the ball in the powdered sugar and place onto a platter or storage container.
• Continue the rolling process until all of the truffle mix has been rolled into balls and covered in powdered sugar.
• Place the white chocolate strawberry rosé truffles back into the refrigerator for at least 30 minutes before serving.
• Keep covered and refrigerated until ready to serve.

STRAWBERRY CHOCOLATE TRUFFLES

Steps:

• Place chocolate in a food processor; cover and process until chopped. In a small saucepan, bring cream just to a boil. Pour over chocolate; cover and process until smooth. Stir in spreadable fruit and vanilla until combined. Transfer to a small bowl; cool to room temperature, stirring occasionally. Refrigerate until firm, about 3 hours., Shape into 1-in. balls. Roll in almonds.

STRAWBERRY FILLED WHITE CHOCOLATE TRUFFLES

Steps:

• First, grind the strawberry using a mixie/blender until smooth. Use a mesh filter to filter out the seeds from the strawberry pulp. Add the butter and cream to the strawberry pulp and keep aside.
• Add the sugar, corn syrup and water to a heavy bottomed pan on high flame. Stir well until the sugar is dissolved. Continue to heat until the sugar syrup reaches string consistency.
• Now, add the strawberry pulp to the sugar syrup. Stir well until mixed nicely. Continue to heat until the mixture thickens and forms a thick syrup consistency. Keep stirring occasionally. Turn off the flame and bring the mixture to room temperature.
• Once the filling is completely cooled, we will temper the chocolate. We will use double boiler technique to melt the chocolate. Heat water in a larger pan. Wait until the water is hot. Turn off the flame. To a heat resistant bowl (a thick ceramic bowl), add the chocolate chips. Place this bowl on top of the bowl with water. Make sure that the bottom of the bowl with chocolate doesn't directly touch the stove or flame. Keep stirring the chocolate until it melts completely into a smooth paste.
• Now pour this tempered chocolate into a silicon mold. I used min heart molds. Wait for about 2 mins. Now invert the mold on top of the bowl and remove excess chocolate from the molds. Scrape of any excess chocolate from top of the mold using a knife or flat spatula. The chocolate in the mold should now look like small chocolate containers as shown in the pics. Leave until the chocolate hardens.
• Now, take the strawberry filling in a piping bag and fill it into the cooled chocolate cups.
• Now, again melt some more white chocolate and pour on top of the strawberry layer. Use a spatula to gently spread it out. Tap the mold gently to remove any air bubbles. Leave it to set completely.
• Once the chocolate is completely set, invert the mold on top of a plate and gently push the chocolates out. Use a knife to trim the excess from the chocolate.
• Enjoy.