My 263rd recipe, "Strawberry filled White Chocolate Truffles", my Valentine’s day special. As stated in my last year's post, for the last few years Valentine's day has turned into one of my favorite days of the year. Refer to my video vlog here.
In reality everyday is a Valentine's day ever since I found my true love. However, Valentine's day gives me the opportunity to express my love with hand made gifts to RK and enjoy a fun day together with cakes, bakes, chocolate and treats. This year was no different.
Strawberries are my favorite and there can be nothing more special than a treat made of strawberries. So, I decided to make a homemade chocolate truffles with a delicious strawberry filling. Since white chocolate is RK's favorite, decided to make white chocolate truffles which pairs perfectly well with the red strawberry filling. Chocolates and candies have been my favorites ever since childhood. However, I only realized how easy it is to make one at home, if we follow the process correctly. The only challenge with this recipe is to resist yourself from not taking out the chocolates from the molds too soon. You will have to patiently wait until the chocolates are fully set.
The strawberry filling itself is super delicious on its own just like a jam. Slightly tangy, perfectly sweet and a thick consistency makes it ooze out beautifully when you bite into the white chocolate truffles. And the outer coating is nothing fancy. Just some good old tempered chocolate which tastes rich and delicious.
And completely forgot about the hand made gift. Since painting is my favorite after cooking, I usually tend to paint something for RK. This time around I hand painted an old empty bottle lying around. This was RK's Valentine's day gift but I intend to turn it into a beautiful flower vase for my living room 😀 These hand made white chocolate truffles, and the hand painted bottle really made RK's day. Let me know how you had celebrated your Valentine's day ?
Strawberry filled White Chocolate Truffles
Strawberry filled White Chocolate Truffles
For strawberry filling
- ½ Cup Strawberry
- 1 Tbsp Heavy Cream
- ½ Tbsp Butter
- ¼ Cup Sugar
- ½ Tbsp Corn Syrup
- 2 Tbsp Water
For chocolate layer
- 2 ½ Cups White chocolate chips (adjust as needed)
- First, grind the strawberry using a mixie/blender until smooth. Use a mesh filter to filter out the seeds from the strawberry pulp. Add the butter and cream to the strawberry pulp and keep aside.
- Add the sugar, corn syrup and water to a heavy bottomed pan on high flame. Stir well until the sugar is dissolved. Continue to heat until the sugar syrup reaches string consistency.
- Now, add the strawberry pulp to the sugar syrup. Stir well until mixed nicely. Continue to heat until the mixture thickens and forms a thick syrup consistency. Keep stirring occasionally. Turn off the flame and bring the mixture to room temperature.
- Once the filling is completely cooled, we will temper the chocolate. We will use double boiler technique to melt the chocolate. Heat water in a larger pan. Wait until the water is hot. Turn off the flame. To a heat resistant bowl (a thick ceramic bowl), add the chocolate chips. Place this bowl on top of the bowl with water. Make sure that the bottom of the bowl with chocolate doesn't directly touch the stove or flame. Keep stirring the chocolate until it melts completely into a smooth paste.
- Now pour this tempered chocolate into a silicon mold. I used min heart molds. Wait for about 2 mins. Now invert the mold on top of the bowl and remove excess chocolate from the molds. Scrape of any excess chocolate from top of the mold using a knife or flat spatula. The chocolate in the mold should now look like small chocolate containers as shown in the pics. Leave until the chocolate hardens.
- Now, take the strawberry filling in a piping bag and fill it into the cooled chocolate cups.
- Now, again melt some more white chocolate and pour on top of the strawberry layer. Use a spatula to gently spread it out. Tap the mold gently to remove any air bubbles. Leave it to set completely.
- Once the chocolate is completely set, invert the mold on top of a plate and gently push the chocolates out. Use a knife to trim the excess from the chocolate.