This recipe calls for citric acid, which adds a sour “tang” that characterizes lemonade. It can be found in many specialty baking stores and large grocery stores—I found mine in the bulk spices section of a nearby grocery store. It can be omitted, but you might want to increase the lemon zest to compensate.
- 8 oz. fresh strawberries, to yield 1/3 cup strawberry puree
- 1 Tbsp. heavy cream
- 1 tsp. light corn syrup
- 14 oz. white chocolate, chopped
- ½ tsp. citric acid
- Zest of one lemon
- 12 oz. white chocolate candy coating, for dipping
- Candied lemon zest, for decoration (optional)
- ½ cup freeze-dried strawberries, for decoration (optional)
1. Place the white chocolate in a microwave-safe bowl and microwave it gently until melted, stirring after every 30 seconds to prevent overheating.
2. Place the strawberries in a small saucepan and heat them until they release their juices and become a chunky strawberry sauce. Blend them in a food processor or blended and then strain this mixture to remove any seeds. You will need 1/3 cup of strawberry puree for this recipe. If you have extra, save it for another purpose.
3. Combine the 1/3 cup of puree, the corn syrup, and the heavy cream in a saucepan over medium-high heat and heat, stirring, until the mixture comes to a boil.
4. Pour the hot puree over the melted chocolate and whisk until combined. Stir in the citric acid and the lemon zest, and a drop or two of red food coloring, if using. This is your ganache. Cover the top of the ganache with cling wrap and refrigerate it until the mixture is firm enough to scoop and roll, about 2 hours.
5. If you are using the candied lemon zest and/or freeze dried strawberries for decoration, prepare those while you wait. Chop the candied zest into small strips, and place the freeze-dried strawberries in a food processor and process until they are a fine powder.
6. Melt the white chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheating.
7. Dust your hands with powdered sugar and roll the ganache into small balls between your palms, re-applying powdered sugar whenever it starts to get sticky.
8. Using dipping tools or a fork, dip a truffle in the white chocolate coating, tap the fork against the sides of the bowl to remove excess chocolate and place the truffle on a foil-lined baking sheet. If you’re using the optional decorations, sprinkle the top of the truffle with candied lemon zest and strawberry powder while the chocolate is still wet. Repeat until all of the truffles have been dipped.
9. Strawberry lemonade truffles can be stored in an airtight container in the refrigerator for up to one week. For the best taste and texture, bring them to room temperature before serving.