Prevents screen from going dark
EQUIPMENT
1 small cookie dough scoop
12
INGREDIENTS
1 cup white chocolate chips
¼ cup unsalted butter
3 tablespoons heavy whipping cream
½ teaspoon strawberry extract
¼ teaspoon vanilla extract
1 drop pink food coloring
¼ cup powdered sugar
INSTRUCTIONS
Add the white chocolate chips to a medium bowl and set aside.
In a small saucepan, melt the butter. Stir in the cream and bring to a boil over medium heat.
Once the mixture has reached a boil, pour it over the white chocolate chips. Let the mixture sit for 1-2 minutes to soften the chocolate.
Add the extracts and food coloring and blend the mixture until smooth and all the ingredients are fully incorporated.
If necessary, reheat the mixture for 15 seconds at a time in the microwave if the chocolate has not melted completely.
Cover the mixture with plastic wrap and refrigerate for 30 minutes to 1 hour.
Scoop out 1 to 1 1/2 tablespoons of the strawberry truffle mixture and form into balls, then roll in powdered sugar.
Refrigerate the truffles for an additional 30 minutes to 1 hour before serving.
NOTES
After mixing all the ingredients together, the melted butter may start to separate. Continue stirring so it is fully incorporated.
Chilling the dough for only 30 minutes will result in a batter that is easier to scoop and roll. However, you will ultimately need to refrigerate them longer for them to harden.
Use quality chocolate, my favorite is Ghirardelli.
