Pass the Cocoa |

Strawberry White Chocolate Truffles

Yields about 18-20 truffles


⅓ cup heavy cream

1 tablespoon butter

8 ounces good quality white chocolate, roughly chopped

pinch of salt

¼ cup finely ground freeze-dried strawberries

For Assembly

5 ounces good quality dark chocolate

1 tablespoon finely ground freeze-dried strawberries, for sprinkling


  1. Place the heavy cream, butter, and white chocolate into a microwaveable bowl. Microwave on medium power for about 90 seconds, or until the chocolate is melted. Make sure to stop every 30 seconds to give it a good stir or else the white chocolate might burn.
  2. Stir in the salt and freeze-dried strawberries. Refrigerate for 3-4 hours, or until the mixture becomes very firm.
  3. Scoop out tablespoonfuls of the truffle mixture, and roll them into balls. Place on a lined cookie sheet and refrigerate for another 5 to 10 minutes.
  4. Prepare and temper the chocolate coating (Stick with me here; it’s not nearly as difficult as it sounds!) Place about 4 ounces of the dark chocolate in a microwaveable glass or ceramic bowl, and microwave on medium power for about 90 seconds (or until the chocolate is melted), stopping every 30 seconds to give it a stir.
  5. Place the remaining 1 ounce of chocolate in a glass or ceramic bowl (I think the ability of glass and ceramic to absorb heat yields better results than plastic). Pour the melted chocolate into the bowl with the unmelted chocolate, but don’t worry about scraping out every bit of the chocolate. (In other words, leave a little bit of chocolate in the bowl--you’re going to need it again).
  6. Stir the chocolate until the it has cooled down quite a bit, and most of the remaining 1 ounce of chocolate has melted. When you put a bit of melted chocolate under your bottom lip, it should feel cooler than the surface of your skin. Fish out any bits of unmelted chocolate.
  7. Return all of the melted chocolate to the original bowl, and let the residual heat from the bowl and remaining chocolate to slightly bring up the temperature of the chocolate again. Your chocolate is now tempered and ready for dipping!
  8. With two spoons, dip the truffles in the melted chocolate. Decorate by sprinkling a little freeze-dried strawberry on top of each truffle. You will want to be organized, since the chocolate sets pretty rapidly.
  9. Store in the refrigerator. For a softer truffle, serve at room temperature.