Ingredients
Scale
- 1 pound white chocolate, chopped
- 2 cups fresh strawberries
- 1/2 cup heavy cream
- Powdered sugar or sprinkles, for rolling
Instructions
- In a large heat-proof bowl, place the chopped white chocolate and set aside.
- Remove the strawberry tops and blend the strawberries until pureed.
- Strain the pureed strawberries to remove seeds and flesh, reserving ¼ cup.
- In a small saucepan, combine the ¼ cup of strawberry puree with heavy cream and heat over medium until bubbling.
- Simmer for 30-60 seconds, then pour over the white chocolate and let sit for 1 minute to melt.
- Stir the mixture gently until smooth, ensuring no white chocolate streaks remain.
- Cover the bowl with plastic wrap and let sit at room temperature for 1 hour before chilling in the refrigerator for at least 6 hours or overnight.
- Line a baking sheet with parchment and prepare a bowl of powdered sugar or sprinkles.
- Use a scoop to measure the ganache, roll it into balls using your hands, then coat in the powdered sugar or sprinkles and place on the sheet.
- Repeat until all ganache is used. Serve immediately or refrigerate until ready to serve.
Notes
Ensure the chocolate is fully melted and smooth to avoid lumps.
Truffles can be stored in a single layer in the refrigerator or frozen for up to 2 months.
Nutrition
- Serving Size: 1 truffle
- Calories: 90
- Sugar: 8g
- Sodium: 1mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.