I set out to make an edible gift for a dear friend of mine who recently turned 88, and landed on Strawberry-Rose Truffles. The color is such a pretty shade, plus the delicate flavor and fragrance of the rose water complements the tart-sweet flavor of the strawberries. I knew it would be something she would enjoy. However, a few years ago, her doctor put her on a dairy-free and gluten-free diet, and having never needed to eat differently, she struggled to accept the changes. She misses the tempting sweets and desserts, so I wanted to give her something to satisfy her sweet tooth. It took me a few tries to figure out how to make a vegan truffle (the crushed strawberries add a bit of crispy bite to the candy) and I finally landed on the recipe below. My husband, who must also eat dairy-free, was more than happy to sample and give feedback on the truffles and by the third round, pronounced these really good and he'd be happy for me to make more for him... I suppose I'll be making a batch for Father's Day 😀
Essentials of Murder!
1/4 cup coconut oil, melted and cooled slightly
4 teaspoons rose water
1.5 ounces freeze-dried strawberries
1/2 cup confectioners’ sugar
Instructions
Crush the strawberries using a food processor, blender, or mortar and pestle into a fine powder. There will be some small pieces which is fine. It adds texture to the finished candy. Set aside.
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Whisk the coconut oil and rose water together until emulsified. Don’t skip this step, otherwise the white chocolate may seize and become grainy and overly stiff.
Add the white chocolate to a microwave-safe bowl. Heat in the microwave on 60% power in 20-second intervals. Stir in between each cycle and heat just until barely melted. Do not overheat!
Gently stir in the ground strawberries and coconut oil mixture. Once completely combined, cover with plastic wrap, making sure the entire surface of the white chocolate is covered.
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Allow to come to room temperature, then place in the refrigerator for 10 minutes, then stir. Refrigerate for an additional 5 minutes if the mixture is too soft to roll into balls.
The mixture firms up quickly. If too firm, break into pieces and heat in the microwave at 60% power in 10-second increments until it can easily be scooped.
Using a small tablespoon-sized scoop, form the truffle mixture into balls. Refrigerate for 5 minutes, then roll each ball in confectioners’ sugar until coated.
Serve truffles at room temperature.
Note
If you don’t have to eat vegan, you can make this using regular white chocolate (chips or bars chopped into small pieces).
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