Strawberry Chocolate White Truffles (Printable Version)
Smooth chocolate centers covered in white chocolate and topped with strawberries for an elegant sweet.
# What You'll Need:
→ Chocolate Truffle Center
01 -
200 g dark or semi-sweet chocolate, finely chopped
02 -
100 ml heavy cream
03 -
1 tablespoon unsalted butter
04 -
0.5 teaspoon vanilla extract
05 -
20 g crushed chocolate cookies or wafers (optional, for texture)
→ Coating
06 -
250 g white chocolate, melted
07 -
2 tablespoons chocolate and white pearl sprinkles
→ Decoration
08 -
12 fresh strawberries, cleaned and hulled
# Steps To Follow:
01 -
Gently heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and pour immediately over the chopped dark chocolate in a mixing bowl. Let stand for 1 minute, then stir until smooth and glossy. Incorporate the butter and vanilla extract, mixing until fully combined. Optional: Fold in crushed chocolate cookies for additional texture. Cover and refrigerate for 1 to 2 hours until set and firm.
02 -
Using a small scoop or spoon, portion the chilled ganache and roll between your palms to form uniform balls. Arrange truffles onto a parchment-lined tray and refrigerate for 20 to 30 minutes to retain their shape.
03 -
Melt white chocolate in a heatproof bowl set over gently simmering water or in the microwave, stirring until smooth. With a fork or dipping tool, immerse each truffle ball in the melted white chocolate, allowing excess to drip off. Return coated truffles to the tray and immediately garnish with chocolate and pearl sprinkles while coating remains soft.
04 -
While the white chocolate coating is still unset, gently press one fresh strawberry onto the top of each truffle. Allow truffles to rest until coating is fully set before handling.
# Notes and Tips:
01 -
Store in an airtight container in the refrigerator for up to five days. Serve slightly chilled for optimal texture.