White chocolate truffles with strawberries and cardamom
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
Instructions
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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Sweet treats with Muscovado Sugar
Dansukker's Fairtrade Muscovado Sugar is made from sugar cane from Mauritius and comes in two different kinds. The light sugar calls to mind butter toffee, while the dark sugar has hints of liquorice.
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