Ingredients
6 total- 200 g of strawberries, preferably wild
- 75 g of golden caster sugar
- 750 g of white chocolate, broken into pieces
- 1 dusting of cornflour or icing sugar, for rolling
- 20 g of pink peppercorns, well crushed
- 200 g of double cream
Method
3 stepsStep 1
Wash the strawberries well, then place in a saucepan with the sugar and cook until pureed; you want a mixture to reduce by half to concentrate the flavour. Pass through a sieve to remove any lumps and fibres, then return to the heat with the cream and 10g peppercorns and simmer for 2 minutes. Pour on to 450g of the white chocolate, broken into pieces, in a bowl and blend well until smooth. Place in a container to cool, then refrigerate for at least 2 hours.
Step 2
To roll the truffles: dust your hands with cornflour or icing sugar, take even teaspoonfuls of ganache and rapidly roll into spheres. Place the truffles on to parchment paper and put in the fridge to set.
Step 3
To coat your truffles: temper the remaining chocolate, then dip the truffles into it, carefully coating them using your hands. Sprinkle with the remaining crushed peppercorns immediately so that they stick to the chocolate. Place on baking parchment for 10 minutes to set.