White Chocolate Strawberry Truffles

Sorry! I’ve been kind of busy and just super tired the last months and I’m sad the blog has to suffer. I really do like blogging but the work has just been to overwhelming.

This is one of the truffles that I made during the grand opening of Amazing Jewelry in December. First I made a trial round which I tried on colleagues, family and friends and after some smaller adjustments I came up with this final recipe which according to  Stefans grand mother and her lady friend was outstanding and the best chocolate they ever tried! And they’re old and have tasted many pralines in their days 🙂 And I can’t do anything else than agree with them, they’re kind of amazing, even though my absolute favorite is the milk chocolate hazelnut one!

It’s important to use a high quality white chocolate for these truffles, the regular compound chocolate won’t just do the job. Baking chocolate lacks in flavors, are made out of lover quality cocoa fat, lover quality milk powder which tends to be overwhelmingly sweet, contains vanilla essence or extract instead of vanilla bean and may contain vegetable fat which affects the melting point and finish in a unattractive way. I agree – it’s easy to work with all those baking chocolates but the taste won’t be the same as if you use the real deal. So don’t cheat and buy the best chocolate you can afford! The result will come out so so much better, the flavors will be balanced and you avoid that über sweet, “icky” flavor that otherwise tends to appear. I used a variety called Opalys made by Valrhona. This chocolate contains 33% cocoa butter and have a milky slight buttery flavor with a well balanced sweetness. You can of course use another brand but make sure it’s good quality. I will though hit a strike for Valrhona since they have a big range of chocolates and are very aware of high quality and there is not for nothing that their chocolate is world famous. Their products might be pricier than other brands but it’s worth it.

White chocolate combined with strawberries – need I say more? It’s genius! Two flavors that creates perfect harmony. I can’t stretch how vital it’s to use high quality chocolate but the strawberries are just as essential and that’s also where these pralines differs from many others; they contain real strawberries! Simple!! The freshness and fruitiness will appear in a quite different manner compared to most store bought truffles.

So go ahead and pamper someone you love with these sweet white chocolate strawberry truffles.

White Chocolate Strawberry Truffles – About 35 Truffles

This white chocolate strawberry truffles will please everyone with a sweet tooth. Fruity strawberries and sweet white chocolate is truly a perfect match.

Ingredients:

Strawberry pure
250 g strawberries
45 g caster sugar

Truffles
80 g strawberry pure
40 g cream (36 % fat)
175 g white chocolate (Opalys Valrhona)
15 g unsalted butter, room tempered
1 pinch of salt

Dipping
250-300 g white chocolate (Opalys Valrhona)
(coloring if desired)

Preparation:

Strawberry pure. Put fresh or thawed strawberries and sugar in a sauce pan and cook on medium heat until reduced to 150 g (approx. by half). Stir in the pure every now and then to avoid it from burning to the bottom of the pan.

Truffles. Combine 80 g strawberry pure and cream in a small sauce pan and bring up to a boil.Save the leftover pure for the breakfast porridge/yoghurt or why not make a nice strawberry mousse. Place the white chocolate in a bowl and pour the hot strawberry cream over and let it sit for a minute or two. If your chocolate come in chips you can add them to the bowl right away but if you use a chocolate bar it has to be chopped into smaller pieces before adding the hot liquid. Stire with a spatula until all the chocolate is melted and well incorporated with the strawberry cream. Let the mixture cool down to 35-40 °C before adding a poinch of salt and the butter in small cubes. The butter should be added a little at the time. It’s preferable to use a blender stick at this point since it knocks down the small fat molecules in the butter and makes the ganach super smooth. You can of course do this by hand but it’s a greater risk for the ganach to split.

Put the ganach in the fridge until completely cool. I tucked mine into the freezer for a short while to cool it down even further; making it easier to roll into balls. Use a a teaspoon or a melon scoop to scoop out just the perfect amount of ganach (8-10 g is a good size) and roll the mixture in your palms until round balls are formed. Let the balls chill in the fridge for at least 30 minutes.

Dipping. Temper 250-300 g chocolate. The first step in the tempering process is to melt the white chocolate to 40-44 °C. The melting can either be done in the microwave or over a water bath. If you’re melting the chocolate in the microwave it’s important to take it slow; burnt chocolate smells and taste awful (this I taught by self experience) do not go higher than 300-400 W and pause and stir every 15th second. When you melt chocolate in a bain  marie (water bath) the heat is easier to control, but watch out so you don’t end up with water in the chocolate.

When the chocolate has reached the desired temperature it’s time to cool it down to 26-27 °C. During the chilling the chocolate has to be under constant moving in order for the fat crystals to form in a specific way. I recommend chilling the chocolate down on a hearthstone or a marble slab, but you can also do the chilling over an ice bath. If you’re cooling down the chocolate on a piece of marble it’s easiest to move the chocolate around with a dough scraper and if you’re doing it in ice water just stire the chocolate with a spatula.

When the chocolate reaches 26-27 °C it’s time to heat it up once again but this time to 29-30 °C. It’s crucial that the temperature don’t exceed this temperature since it will start to bloom (turn grey and won’t harden correctly) when reheated to high. Now it’s just too roll the ganach balls in the chocolate and let it set. I dipped the balls before rolling then against the side of the bowl to create that snowball look. I rolled mine twice to be sure the ganach was completely coated. If you want to be creative you can color the small amount of excess chocolate that’s left in the bowl in order to decorate the truffles. Just remember to use a color that’s free from water. You can of course skip the colur, the pralines will be pretty anyhow.

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