If you’re a fan of the great flavor combination of strawberry jelly and peanut butter, you just might want to check this out.
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INGREDIENTS
1.5 cups (28g) of freeze-dried strawberries
2 cups (340g) of white chocolate chips for the ganache
3/4 cup heavy cream
Some Peanut Butter M&Ms
2 cups (284g) of white chocolate for the coating
SUPPLIES
A food processor
A large bowl
A spatula
A scoop
A cutting board
Some parchment
And a couple of precision dipping tools
DIRECTIONS
Blitz the strawberries into a powder.
Place the chocolate chips in a large bowl and microwave for them 30 seconds.
Microwave the cream until it starts to simmer (20-60 seconds).
Pour the cream over the chocolate chips and let the mixture rest for about five minutes.
Add most of the strawberry powder, saving a little as a topping, and stir to combine.
If you’d kick up the flavor a notch, you can add a little strawberry flavor or extract.
Place the ganache in the refrigerator to chill for at least one hour.
Scoop some of the ganache, add a couple of M&Ms, form it into a ball, and place it on a lined cutting board.
This ganache is pretty sticky, but keeping your hands wet with a moist paper towel will help.
Continue with the remaining ganache, then return the ganache to the refrigerator for 30 minutes or until firm.
The freeze-dried strawberry powder still had some moisture in it, so I put the set aside powder in the dehydrator for a few hours to get that last bit of moisture out and make it suitable for sprinkling.
Microwave the coating chocolate in 30 second intervals, stirring between each interval, until it’s fully melted
Dip a ball in the melted chocolate, let the excess drain, and return it to the lined cutting board.
Top it with a bit of the remaining strawberry powder.
Repeat with the remaining truffles, then place them in the refrigerator to set.
