Strawberry Truffles

Here's a delightful recipe for

Strawberry Truffles, bursting with the sweet and tart flavor of fresh strawberries:

Ingredients:

For the Strawberry Puree:
- 1 cup (225g) fresh strawberries, hulled and sliced
- 1 tablespoon granulated sugar (optional, adjust to your taste)
- 1 tablespoon lemon juice (optional)

For the Coating (optional):
- Melted white chocolate (for a double white chocolate experience)
- Melted dark chocolate (for a classic contrast)
- Freeze-dried strawberries, crushed (for a pop of color and texture)
- Edible glitter (for an extra festive touch)

Instructions:

Make the Strawberry Puree:
- In a small saucepan, combine the sliced strawberries, sugar (if using), and lemon juice (if using). Heat over low heat, stirring occasionally, until the strawberries soften and release their juices.
- Mash the strawberries further using a potato masher or the back of a spoon. You can also use an immersion blender for a smoother puree.
- Strain the puree through a fine-mesh sieve to remove any seeds. You can discard the seeds or use them for another purpose (like jam).
- Let the puree cool completely before using.

Make the White Chocolate Ganache:
- In a saucepan, heat the heavy cream over low heat until simmering. Do not let it boil.
- While the cream heats, place the white chocolate in a heat-resistant bowl.
- Double boiler method: Set the bowl over a pot of simmering water (ensure the bowl doesn't touch the water) and let the chocolate melt, stirring occasionally, until smooth.
- Microwave method: Heat the chocolate in the microwave in short bursts (15-30 seconds) at reduced power, stirring in between, until melted and smooth.

Combine Ganache Ingredients:
- Remove the cream from heat and pour it over the melted white chocolate.
- Let it sit for a few minutes, then whisk gently until combined and smooth.
- Stir in the cooled strawberry puree (about 1/4 cup), softened butter (if using), and a pinch of salt (if using).
- Taste and adjust sweetness with additional strawberry puree (if desired).

Chill the Ganache:
- Pour the strawberry ganache into a shallow dish or baking sheet lined with parchment paper.
- Cover the surface directly with plastic wrap (to prevent a skin from forming) and refrigerate for at least 4 hours, or until firm enough to scoop and roll. Aim for a pipeable consistency.

Shape the Truffles:
- Scoop out the chilled ganache using a spoon or small cookie scoop.
- Roll them into balls with your hands. You can dampen your hands with water to prevent sticking.

Coating the Truffles (Optional):
- Melt your chosen chocolate coating using your preferred method (double boiler or microwave). If using white chocolate, ensure it reaches a smooth and pourable consistency.

Coating Options:
- You can skip the coating for a simpler truffle.
- For a chocolate coating, place the melted chocolate in a deep bowl. Using a fork or dipping tool, gently dip each truffle into the chocolate, ensuring complete coverage. Lift the truffle, tap the fork against the rim of the bowl to remove excess chocolate, and gently twist to encourage dripping.

Adding Toppings (Optional):
- While the chocolate coating is still wet (if using), immediately apply your chosen toppings:
  - Roll the truffles in crushed freeze-dried strawberries for a delightful textural contrast and burst of strawberry flavor.
  - Sprinkle a little edible glitter over some truffles for an extra festive touch.

Setting and Storing:
- Place the coated (or uncoated) truffles back on the parchment-lined baking sheet.
- Refrigerate for at least 30 minutes to firm up the coating (or the ganache if not using chocolate coating).
- Truffles are best enjoyed at room temperature, so take them out of the fridge 15 minutes before serving.
- Store leftover truffles in an airtight container in the refrigerator for up to a week.

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