White chocolate truffles rolled in the shortcake crumble, then dipped. We liked these. Crumble is in the cereal treats post.
Ingredients
- ½ cup heavy whipping cream
- 1 drop strawberry extract
- ½ teaspoon vanilla
- Food coloring, optional
- 1 lb white chocolate, chopped
- 3 tablespoons coconut oil
- ⅓ cup freeze-dried or dehydrated strawberry powder
- 1 cup strawberry shortcake crumble
- 200 grams white chocolate, for dipping
- 1 tablespoon coconut oil, for dipping
- A pinch of salt
- ¼ cup freeze-dried or dehydrated strawberries, crumbled, for the top
Method
Heat the cream on medium until it simmers. Stir in the strawberry extract, vanilla, & coloring if you want it. Take it off the heat.
Put the 1 lb chopped white chocolate & 3 tablespoons coconut oil in a heat-safe bowl. Pour the hot cream over it. Wait 1 minute.
If it isn’t melting, set the bowl over a pot with about 3 inches of simmering water. Turn the water off & stir until smooth.
Stir in the strawberry powder. Cool until it’s firm enough to roll.
Scoop 18 to 28 grams. 18 to 23 grams is a better size. Roll into balls, then roll in the shortcake crumble. Chill until firm.
Microwave the 200 grams of white chocolate with 1 tablespoon coconut oil & a pinch of salt, 30 seconds at a time, until melted.
Dip the truffles. Set on parchment. Sprinkle with crumbled freeze-dried strawberries.
Keep in the fridge. Before eating, leave them out about 1 hour so they soften.
