Strawberry Truffles (Print Version)
# Ingredients:
01 -
1 cup white chocolate chips
02 -
¼ cup unsalted butter
03 -
3 tablespoons heavy whipping cream
04 -
½ teaspoon strawberry extract
05 -
¼ teaspoon vanilla extract
06 -
1 drop pink food coloring
07 -
¼ cup powdered sugar
# Instructions:
01 -
Add the white chocolate chips to a medium bowl and set aside.
02 -
In a small saucepan, melt the butter. Stir in the heavy cream and bring to a simmer over medium heat.
03 -
As soon as the mixture comes to a simmer, pour it over the white chocolate chips. Allow the mixture to sit for 1 to 2 minutes to soften the chocolate.
04 -
Add the extracts and food coloring and whisk the mixture until smooth and all ingredients are fully incorporated.
05 -
If needed, heat the mixture for 15 seconds at a time in the microwave if the chocolate has not melted all the way.
06 -
Cover the mixture with plastic wrap and chill in the refrigerator for 30 minutes to 1 hour.
07 -
Scoop 1 to 1½ tablespoons of the strawberry truffle mixture and form into balls, then roll the balls in the powdered sugar.
08 -
Refrigerate the truffles for another 30 minutes to 1 hour before serving.
# Notes:
01 -
Some strawberry truffle recipes incorporate fresh strawberries that are cooked down. This technique will yield a very soft gooey truffle filling and is not suitable for this recipe. Using strawberry extract adds a great punch of distinct strawberry flavor.
02 -
Once all of the ingredients have been stirred together, the mixture may separate (the melted butter, in particular), but continue stirring (either with a whisk or a silicone spatula) until the mixture incorporates fully.
03 -
Refrigerating for 30 minutes will yield a softer "dough" that is easier to scoop and roll but will then need to be refrigerated longer for the formed truffles to harden. If you refrigerate the melted white chocolate mixture for about an hour, it will be thicker and harder to scoop - a metal cookie scoop (or a metal spoon) will work fine. Once you have rolled these scoops into balls and coated them in powdered sugar, they will likely still be nice and well-formed and ready to eat immediately.