Wimbledon tribute tennis ball truffles

    Wimbledon tribute tennis ball truffles

    9saves
    2hr10min


    1 person made this

    About this recipe: Joanne Todd, pastry chef to Guoman Hotels, shares her recipe here for white chocolate strawberry truffles.

    calmyourbeans Midlothian, Scotland, UK

    Ingredients
    Serves: 35 

    • 120g whipping cream
    • 120g English strawberries
    • 40g blossom honey
    • 580g white chocolate, melted
    • 10g crème de fraise liqueur
    • 100 to 200g white chocolate, for coating
    • yellow food colouring
    • icing sugar

    Method
    Prep:1hr  ›  Cook:10min  ›  Extra time:1hr chilling  ›  Ready in:2hr10min 

    1. Heat the cream, strawberries and honey in a small pot. Once boiled, blend until smooth and pass through a fine sieve.
    2. While the mixture is still warm, add a little warm cream in stages to the 580g melted white chocolate and beat with a spatula. This will ensure that the mixture doesn’t curdle and becomes smooth.
    3. Once the mixture is smooth, mix in the crème de fraise. Chill until set, then roll into balls and re-chill.
    4. Once chilled, melt the remaining white chocolate but ensure that it’s not hotter than 35 degrees C. Add a little yellow food colouring to the melted chocolate.
    5. Dip your truffle balls into the melted chocolate and leave to cool. Stir a little water into the icing sugar to make a thick icing.
    6. Once set, pipe on white icing lines (to resemble the lines on tennis balls) using a pastry bag fitted with a tip.

    Tip

    Have with champagne or fine coffee!

    See it on my blog

    Guoman hotels near Hyde Park

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