Strawberry Dusted White Chocolate Truffle

Prepare the white chocolate: Chop the chocolate to very small pieces.

Heat cream in small pot over low heat until the cream is just boiling.

Add in all the chocolate. Remove from heat and cover. Let sit for 2 mins.

Stir til the chocolate is melted. Whip vigorously until the chocolate cream mixture is smooth and glossy.

Let cool to room temperature. Cover and chill in fridge for 2 hours or until the mixture is firm enough to form into balls.

Form into balls (might be messy balls at this point) and place on to a tray. Cover and place in fridge to chill some more while preparing the coating and truffle centers.

Prepare the powder coating: Reserve three strawberries. Place all other strawberries into hand blender and pulverize until a powder is formed. Tip: When checking the strawberries don't open the blender right away after blitzing. Wait a minute or so until the powder settles.

Prepare the truffle centers: Use a sharp knife to gently cut each of the reserved strawberries into 8 pieces. Bring the white chocolate balls out from fridge and insert a strawberry piece to the middle of each, then roll between palms to a reform to a ball.

Dust the truffles: Place each filled truffle into the strawberry powder and roll around until the truffle is completely coated. Repeat for all the truffles, placing each finished truffle into a candy cup or else on a tray slightly apart from each other.

Keep chilled until ready to eat. Let come up to room temperature before eating. Enjoy the love!

Storage: Store in the fridge for 2-3 weeks or in the freezer for up to 2 months.