Strawberries And Cream Truffles Recipes

Steps:

• Place chocolate in a food processor; cover and process until chopped. In a small saucepan, bring cream just to a boil. Pour over chocolate; cover and process until smooth. Stir in spreadable fruit and vanilla until combined. Transfer to a small bowl; cool to room temperature, stirring occasionally. Refrigerate until firm, about 3 hours., Shape into 1-in. balls. Roll in almonds.

Steps:

• In a bowl, whisk the milk and water. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping. Cut cake into 1/2-in. cubes., Spoon a third of the pudding mixture into a 4-qt. trifle or glass bowl. Top with half of the cake cubes and sliced strawberries. Repeat layers once. Top with remaining pudding mixture. Garnish with whole strawberries.

Steps:

• 1. Melt 1/2 cup white chocolate chips according to packing instructions.
• 2. In food processor combine strawberries, cream cheese, melted white chocolate.and powdered sugar. Pulse until smooth and creamy. Spoon in freezer proof bowl, cover and place in freezer for 2 hours. Using small cookie scoop; scoop into 16 balls and place on cookie sheet covered with wax paper. Place back in the freezer for 1 hour.
• 3. Roll into inch balls using your hands. Place back on baking sheet covered with wax paper; back in freezer for 1 hour.
• 4. Combine chocolate chips and (if desired 1 teaspoon coconut oil) in small bowl. Microwave for 1 minute at 50% power. Stir and continue for 30 second intervals (50% power) until smooth and creamy. Carefully dip frozen truffles through the melted chocolate. Remove to wax paper and place in freezer for 10 minutes.
• 5. Melt white chocolate in microwave and (if desired 1/2 teaspoon coconut oil) at 30 second intervals (50% power) until melted. Drizzle over truffles. Refrigerate truffles.
• 6. NOTES If you like coconut thin the chocolate with just a bit of coconut oil as it is easier to coat the truffles with the chocolate thinned a little. There is chilling time on this recipe so plan accordingly.

Steps:

• Knead together ONE packet jelly, coconut and condensed milk using the back of a fork until thoroughly mixed.
• Chill 30 minutes.
• Roll 1 teaspoon mixture into a ball.
• Throw into a pie plate with the other packet of Jelly.
• Roll to coat thoroughly, put on a plate and chill another 30 minutes.
• Melt 1/2 cup of white chocolate buttons, and spoon a teaspoon full over each truffle, chill again.

Steps:

• In a chilled bowl with chilled beaters, whip the cream until thickened. Beat in the sugar and the vanilla, continue beating until stiff peaks form. Do not over beat.
• In a large bowl, stir together the strawberry preserves with the sherry or brandy, stirring well to combine; gently stir in the strawberries.
• In a glass trifle dish or individual dessert dishes, alternately layer the strawberries mixture, cake cubes, whipped cream, and the custard sauce (if using).
• Top with whipped cream and decorate with several of the choicest berries.
• Serve immediately, or cover and chill until serving time. Best if eaten the same day.

Steps:

• Combine the strawberries and sugar in a bowl; mash until the strawberries are completely crushed and the sugar is incorporated. Add the sour cream to the strawberries and stir until the mixture is pink in color. Serve immediately.