White chocolate truffles with strawberries and cardamom
makes about 20
Ingredients
- 250 g white chocolate
- 50 ml whipping cream
- 50 ml strawberry purée
- 2 tsp ground cardamom
- 2 tbsp Dansukker Light Muscovado Sugar
To decorate
- 100 g white chocolate, melted
- freeze-dried strawberries
- crushed cardamom
Chop up the chocolate and set aside.
Bring the cream, strawberry purée, cardamom and sugar 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.
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