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Strawberry Truffles
Step 3: As soon as the mixture starts to boil, pour it over the white chocolate. Let it soften for a couple of minutes.
I added strawberry extract and vanilla to make this bowl full of pink strawberry truffle batter.
Step 4: Into the melted chocolate, whisk the strawberry and vanilla extracts and pink food coloring until smooth. (If the chocolate hasn’t melted completely, place the bowl in the microwave in 15-second intervals, then stir.)
Step 5: Cover the chocolate mixture with cling film and place in the refrigerator for 30 minutes to 1 hour.
Refrigerated truffle blend harvested, rolled and dusted with icing sugar.
Step 6: Use a small cookie scoop (or spoon) to prepare the truffles. Form balls by rolling them between your hands. Roll each truffle in powdered sugar and place in a single layer on a baking sheet lined with wax paper (or parchment paper).
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