White chocolate truffles with strawberries and cardamom

makes about 20

Rating (7 ratings)


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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