Ingredients
Scale
- 8 oz white chocolate
- 1 cup fresh strawberries, pureed
- 1/2 cup heavy cream
- 1/4 cup powdered sugar or sprinkles
Instructions
- Place chopped white chocolate in a heat-proof bowl and set aside.
- Remove strawberry stems and tops. Puree strawberries in a blender or food processor.
- Strain puree through a fine mesh strainer, reserving ΒΌ cup in a small saucepan.
- Add heavy cream to the saucepan with the puree. Heat over medium, stirring until bubbling. Simmer for 30-60 seconds, then remove from heat and pour over chocolate.
- Stir the mixture slowly in one direction until smooth. Microwave briefly if needed to melt stubborn chocolate.
- Cover with plastic wrap and let sit at room temperature for 1 hour, then refrigerate for at least 6 hours or overnight.
- Line a baking sheet with parchment paper. Pour powdered sugar or sprinkles into a bowl.
- Measure ganache for truffles using a melon baller or mini cookie scoop. Roll into balls and coat with sugar or sprinkles. Place on baking sheet.
- Repeat until all ganache is used. Serve immediately or refrigerate. Truffles can be frozen for up to 2 months.
Notes
Ensure your white chocolate is finely chopped for even melting.
Chill the ganache overnight for the best texture when rolling.
Store truffles in a single layer to maintain shape.
Nutrition
- Serving Size: 1 truffle
- Calories: 100
- Sugar: 9g
- Sodium: 10mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.