200 g white chocolate
100 ml whipping cream
50 ml strawberry purée
2 tsp ground cardamom
2 tbsp Dansukker Organic Light Syrup
100 g white chocolate, melted
Chop up the chocolate and set aside.
Bring the cream, strawberry purée, cardamom and syrup to the boil.
Pour the warm cream over the chopped chocolate and stir to a smooth mixture. Leave to cool for at least 4 hours.
Form into round balls and dip in the white chocolate. Decorate with a few freeze-dried strawberries or crushed cardamom.
The recipe was made by