Fresh Strawberry Truffles

Ingredients

• 3 medium fresh strawberries, trimmed
• 2⅓ cups (14 oz.) white chocolate chips (from 2 [11-oz.] pkg.)
• 1 Tbsp. heavy whipping cream
• 1 tsp. grated lemon zest (from 1 lemon)
• ¼ tsp. kosher salt
• 2 Tbsp. pink sanding sugar
• 2 Tbsp. white sanding sugar

Instructions

1. 1Blend the fresh strawberries in a food processor until completely smooth, pausing to scrape down the sides of the bowl after about 30 seconds.
2. 2Press the blended berries through a fine mesh strainer into a small bowl to extract the juice. Discard the leftover solids and measure out exactly one-quarter cup of the smooth puree.
3. 3Place the white chocolate chips, heavy whipping cream, and the measured strawberry puree into a heatproof bowl.
4. 4Heat the mixture in the microwave on high power in short 15-second bursts. Stir well after each burst until the chocolate melts completely, which takes about 45 to 60 seconds in total. The resulting mixture will be quite thick.
5. 5Mix in the grated lemon zest and kosher salt until evenly distributed. Add a few drops of red food coloring now if you want a brighter color. Cover the bowl tightly with plastic wrap and chill in the refrigerator for one and a half to two hours until the mixture sets firm.
6. 6Whisk the pink and white sanding sugars together in a wide, shallow dish.
7. 7Portion the chilled white chocolate mixture into 24 even pieces using a small cookie scoop or a melon baller.
8. 8Roll each portion between your palms to form a smooth ball, then drop it into the mixed sanding sugar. Toss the ball gently until the outside is completely coated.
9. 9Transfer the finished truffles to a baking sheet lined with parchment paper.
10. 10Rest the truffles at room temperature for 30 minutes to soften slightly before eating.

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