Strawberry Balsamic Truffles

The milky sweetness of the white chocolate paired with the tangy bite of balsamic and strawberry creates a beautiful balance. It’s an intriguing and irresistible combination.

Recipe

Created by
  • Chef Chocolate Academy™ - Artisans & Chefs
  1. Strawberry Balsamic Ganache
  2. Assembly and Garnishing

Strawberry Balsamic Ganache

ingredients preparation
  • 50g
    Heavy Cream 35%
  • 80g
    strawberry puree
  • 30g
    glucose syrup
  • 500g
    CHW-EZ-2011201
  • 55g
    NCB-HDO3
  • 6g
    Butter, Softened
  • 25g
    White Balsamic Vinegar
  1. Combine the heavy cream, purée, and glucose in a pot and bring just to a simmer.
  2. Pour mixture over the white chocolate and cocoa butter and allow to stand for one minute.
  3. Stir or blend to emulsify. If needed, microwave in 20-second bursts to melt all of the chocolate.
  4. Mix in the butter, being sure the ganache is completely emulsified. Then blend in the vinegar.
  5. Agitate on the marble to fully crystallize the mixture.
  6. Pipe small rounds, and allow them to set overnight.

Assembly and Garnishing

ingredients preparation
  • CHW-EZ-2011201
  • Freeze-dried strawberry powder
  1. Working quickly, roll the piped ganache into spheres.
  2. Coat the truffles in pre-crystallized white chocolate. You may need two layers.
  3. Allow to set, then garnish by piping pre-crystallized white chocolate on each truffle. Finish with strawberry powder.
  4. Allow chocolate coating to set completely before packaging truffles for sale.

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