Strawberry Truffles

strawberry_truffles

I’m preeeeetty sure my mojo is not back yet. How do I know? Well, this recipe makes 30 truffles. Unless you drop 7 on the garage floor when en route to the extra fridge in the garage. Then it makes 23. You see my point? No mojo. I need magic. I need a good spell to restore my mojo. Like the hilariously awesome (and effective) spell from Wizards of Waverly Place: “Badhairdayus Dissapearus: the ability to rid of one’s bad hair.” Maybe something like: “Rid us of this ridiculousness, return my mojo back to us.” (Rhymes with Seinfeld’s “Festivus for the rest of us!”) Think it will work?

 

Aside from me being off my game, things are going well here at my house, for, you see, we have hope!! For the last few years, Sees Candy has sold a limited-edition strawberry truffle in the spring. This fact is so very bittersweet. Why? Because while I love them with all my heart, they are limited! If I want them, say, this summer or fall, Sees won’t have any. They might next spring. But who can wait until then? And who’s to say that the limited edition strawberry truffle will even make a return appearance? So, I’ve taken matters into my own hands and created my own. I call them “Year-Round Strawberry Truffles.” Haha! They are seriously bursting with strawberry flavor, perfectly complemented by the white chocolate.

 

Filling:

5 1-oz. squares white baking chocolate

1/2 c fresh or frozen strawberries

3 T heavy cream

1 T corn syrup

2 T butter, room temperature

1/2 c powdered sugar

1 c freeze dried strawberries, divided

 

Coating:

12 oz. white chocolate chips

2 T shortening

 

Chop white chocolate squares in pieces and place in medium bowl. Set aside.

 

Make strawberry puree by washing and hulling strawberries. Blend strawberries until smooth and strain through a fine mesh strainer. (If using frozen strawberries, place in small saucepan over medium heat until they are warm. Then blend and strain.) Measure 3 T strained puree and place in small saucepan.

 

To make filling, add cream and corn syrup to puree in saucepan. Cook over medium heat until boiling, stirring occasionally. Pour over white chocolate in bowl and let sit 1 minute. Whisk until smooth. Add butter. Whisk again until smooth. Whisk in powdered sugar. Chop 3/4 c freeze dried strawberries until very fine and add to filling. Mix well. Cover top of filling with saran wrap and refrigerate 2 hours until thickened.

 

Using half-inch mini cookie scoop, form balls out of filling and place on wax paper. Freeze 30 minutes. Meanwhile, melt white chocolate chips and shortening over double broiler until melted. Stir until smooth. Using fork, dip filling balls one at a time into melted white chocolate, scraping off excess. Place on fresh wax paper. Refrigerate for 30 minutes. Dip each truffle again in white chocolate. Immediately after dipping each truffle, sprinkle a few of the remaining freeze dried strawberries on top. Refrigerate until set. Store in refrigerator. Bring to room temperature before serving.

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14 Responses to Strawberry Truffles

  1. grillmaster says:

    They are truly divine! I was barely able to stop myself at three!

  2. Sondra Compo says:

    My cousin recommended this blog and she was totally right keep up the fantastic work!

  3. daigoumee says:

    found your site on del.icio.us today and really liked it.. i bookmarked it and will be back to check it out some more later

  4. Daniell Toso says:

    What a great resource!

  5. Amy D. says:

    These look De-lic-ious!!!! They are beautiful!

  6. linda says:

    i made it so mines are too liquidy how do i fix it?

    • Carol says:

      I’d add an additional 1/4 cup powdered sugar and see if that helps. And/or use less strawberry puree. Hope that helps! :)

  7. Gray says:

    What can I use in place of corn syrup and heavy cream?

    • Carol says:

      If you don’t have corn syrup, you can use 1 tablespoon sugar instead. Your truffles might be a bit grainy as the corn syrup helps create a smooth texture but the flavor shouldn’t be much different. If you don’t have cream, you can substitute 2 tablespoons milk and 1 tablespoon butter…just melt the butter and stir in the milk. Happy baking!!

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