Revenue:
500 strawberries for the puree (fresh or frozen)
3 tablespoons of sugar
300 gr of white chocolate
100 gr of cream.
Preparation: If you use frozen strawberries, you need to defrost them before blending them in a blender with the sugar until they become puree. Cook over low heat, mixing constantly until reduced (in the video).
Melt the chocolate with the cream. Mix with the strawberry puree, cover and wait for it to set. You can prepare it a day in advance.
Prepare the shells in the truffle molds and fill them.
Yields 22 large truffles.