½ cup plus 2 tablespoons freeze-dried strawberries, divided
4 tablespoons unsalted butter, cut into 4 pieces
2 cups white chocolate chips*, divided
¼ cup heavy whipping cream
¼ teaspoon salt
Garnish: crumbled freeze-dried strawberries and fine Himalayan pink salt
Instructions
Using a spice or coffee grinder or a mortar and pestle, grind ½ cup freeze-dried strawberries until very fine. Crumble remaining 2 tablespoons strawberries.
In a medium microwave-safe bowl, combine butter, 1 cup white chocolate chips, cream, and salt. Microwave in 30-second intervals until melted, stirring between each interval. Add ground strawberries and crumbled strawberries to white chocolate mixture, stirring until evenly combined. Let cool for 20 minutes. Cover with plastic wrap and refrigerate until mixture begins to thicken, 2 to 3 hours.
Line a rimmed baking sheet with parchment paper.
Using a levered 1-teaspoon scoop, portion strawberry mixture and roll into balls. Place on prepared baking sheet and freeze until ready to use, at least 30 minutes.
In the top of a double boiler over simmering water, melt remaining 1 cup white chocolate chips over medium-low heat, stirring frequently. Transfer melted chocolate to a shallow cup or small bowl, being careful not to get water in chocolate or it will seize.
Working quickly with one strawberry ball at a time, use 2 forks to dip balls into melted chocolate, letting excess drip back into bowl. Return coated balls to baking sheet. While chocolate is still wet, garnish with additional crumbled freeze-dried strawberries and pink salt, if desired. Let truffles sit at room temperature until set, approximately 30 minutes. Store in an airtight container in the refrigerator for up to 3 days. Let sit at room temperature for 30 minutes before serving.
Notes
We used Ghirardelli. We did not have satisfactory results with Nestlé Toll House morsels.
Recipe by TeaTime Magazine at https://teatimemagazine.com/white-chocolate-strawberry-truffles-recipe/