# What You'll Need:
→ Strawberry Truffle Filling
01 - 4.2 oz freeze-dried strawberries
02 - 7 oz white chocolate, chopped
03 - 2 fl oz heavy cream
04 - 1 oz unsalted butter, softened
05 - 0.5 tsp vanilla extract
06 - Pinch of salt
→ Coating & Decoration
07 - 10.6 oz white chocolate, chopped for coating
08 - 2 tbsp freeze-dried strawberries, crushed for garnish
09 - Red or pink sprinkles (optional)
# How to Make It:
01 - Place freeze-dried strawberries in a food processor and blend into a fine powder. Reserve 2 tablespoons for garnishing.
02 - In a heatproof bowl, combine white chocolate and heavy cream. Melt gently over a pot of simmering water using a double boiler method, stirring continuously until smooth.
03 - Remove from heat. Stir in strawberry powder, softened butter, vanilla extract, and salt until fully incorporated and smooth.
04 - Cover the bowl and refrigerate for 1 hour or until the mixture reaches a firmness suitable for scooping.
05 - Line a baking sheet with parchment paper. Scoop heaping teaspoons of truffle mixture and roll into uniform balls. Place on the prepared sheet and freeze for 30 minutes.
06 - Melt white chocolate in a heatproof bowl over simmering water until smooth and pourable.
07 - Using a fork, dip each chilled truffle ball into melted chocolate to achieve complete coverage. Tap off excess chocolate and return to the baking sheet.
08 - Immediately sprinkle each truffle with reserved strawberry powder and optional sprinkles before the chocolate coating sets.
09 - Allow truffles to set completely at room temperature or refrigerate for accelerated setting time.
