Strawberry Truffles Small Town Woman

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Combine chocolate chips and (if desired 1 teaspoon of coconut oil) in a small bowl. Microwave for 1 minute at 50% power. Stir and continue for 30-second intervals (50% power) until smooth and creamy. Carefully dip frozen truffles through the melted chocolate. Remove to wax paper and place in freezer for 10 minutes.

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Use two forks to lift the chocolate strawberry ball out of the melted chocolate and place it on a large plate lined with parchment paper. Add a sprinkle of freeze-dried strawberry powder on top (optional). Repeat with the rest of the chocolate strawberry balls. Place the plate of truffles in the fridge to harden for at least 45 minutes before.

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Place chocolate in a food processor; cover and process until chopped. In a small saucepan, bring cream just to a boil. Pour over chocolate; cover and process until smooth. Stir in spreadable fruit and vanilla until combined. Transfer to a small bowl; cool to room temperature, stirring occasionally. Refrigerate until firm, about 3 hours.

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Cream: Use thickened or heavy cream with at least 30% fat content (also known as heavy whipping cream). If you prefer dairy-free truffles, you can use a plant-based cream with a similar fat content. Freeze Dried Strawberries: Grind them into a fine powder. Alternatively, you can use freeze-dried strawberry powder.

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Creamy Strawberry-Vanilla Bean Truffles. Prepare recipe as directed through Step 2, substituting 2 tsp. vanilla bean paste for 1 tsp. zest in Step 2. Scoop and roll chilled white chocolate mixture into balls as directed in Step 3. Microwave 1 (11-oz.) pkg. white chocolate chips in a medium-size heatproof bowl on HIGH in 30-second intervals.

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Turn off the heat and set aside. Photo 2: while the cream is heating up, finely chop the white chocolate bar. Photo 3: Put the chopped chocolate in a medium size heat-proof bowl. Place in the microwave for 30 seconds to 1 minute, or until the bottom of the chocolate has just started to melt.

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Instructions. Make the white chocolate ganache: Add the white chocolate chips to a medium-sized microwave-safe bowl, then stir in the heavy cream. Microwave 1-1½ minutes, stirring every 30 seconds until the chocolate is melted. Stir in the strawberries, vanilla, and salt until the mixture is nice and runny.

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Step 1: Place the white chocolate chips in a medium bowl then set aside. Step 2: Melt the butter in a small saucepan then stir in the heavy cream. Over medium heat, bring it to a simmer. Step 3: As soon as the mixture begins to boil, pour it over the white chocolate. Let it soften for a couple of minutes.

Strawberry Truffles Small Town Woman

Step 2. Use a microwave safe bowl and add heavy cream, butter and the white chocolate. Heat in 30 second intervals, stirring after each interval, until the mixture is fully melted. Step 3. Add the freeze-dried strawberries, vanilla extract and butter. Cover and allow to chill in the fridge until the mixture is firm.

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Add the white chocolate and stir until it has fully melted and the ganache is smooth. 4. Mix in the strawberry powder. 5. Chill the strawberry ganache until it is firm enough to scoop, at least 1 hour. 6. Roll the ganache into bite-sized truffles. 7. Drizzle with melted chocolate and refrigerate for 10 minutes.

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How to Make Strawberry Truffles. Stir the whipping topping in a medium bowl, then puree and strain the strawberries and. Combine strawberries and whipped topping. Refrigerate for at least 10 minutes or until set. When the mixture is ready, use an ice-cream scoop and make balls.

Strawberry Truffles Small Town Woman

Place chopped chocolate and cream in a medium heat-proof bowl. Carefully microwave in 20-30 second intervals, stirring in between each interval to prevent overheating, until melted. Alternatively, set the bowl over a saucepan of simmering water, stirring occasionally, until melted. Add ¼ cup strawberry puree and lemon zest and mix until combined.

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Beat at least 3 more minutes. 4 cups powdered sugar, ¼ teaspoon salt, 1 teaspoon vanilla extract, 3 to 4 Tablespoons milk or cream. Process the freeze dried strawberries in a blender or food processor until they are a fine powder. 1.2 ounces freeze dried strawberries. Mix the strawberry powder into the frosting.

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Instructions. Heat heavy cream over medium heat in a small sauce pan. Bring the cream to a simmer, the remove from heat. Pour one package of dark chocolate chips into a heat-safe bowl. Pour the heated cream over the top of the chocolate chips and allow to rest for five minutes.

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Crumble the cooled cake by hand, using a fork, or by using a hand mixer and place into a large bowl. Reserve some crumbs for the tops of truffles, if desired. Add two tablespoons of frosting to the cake crumbs and mix at low speed. Add more frosting if cake crumbs are too dry to form a ball.

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Instructions. Bring the heavy cream and butter to a simmer in a small saucepan. Place the white chocolate in a metal or glass bowl and pour the warm cream and butter over it. Whisk vigorously until the chocolate is melted. Stir in the vanilla extract. Refrigerate for about 2 hours, until firm enough to scoop.