Strawberry White Chocolate Truffle


  • Bring the heavy cream and invert sugar to a boil. 
  • Pour over the Belcolade Blanc, melted cocoa butter and Classic Strawberry. 
  • Let set for 5 minutes. 
  • Mix with a hand blender until homogeneous. 
  • When the ganache reaches 90-95⁰F add the soft butter. Mix with the handblender until combined. 
  • Deposit as desired. 
  • Roll in tempered white chocolate followed by white chocolate shavings.

About this Recipe:

Complexity level:  


Related recipes