Strawberry Truffles Recipe

Ingredients

• 8 ounces cocoa butter
• 10.33 cups powdered erythritol
• 2 teaspoons strawberry flavor
• ½ teaspoon fine sea salt

• 1 cup powdered erythritol
• 1 teaspoon stevia glycerite
• ¾ cup very strong brewed strawberry tea
• 4 large eggs
• 2 teaspoons strawberry flavor
• ½ cup coconut oil

Make the White Chocolate Coating
1. Place the cocoa butter in a double boiler and heat on medium-high until fully melted, about 5 to 8 minutes. (Alternatively, heat in a microwave-safe bowl in the microwave on high for 1 minute, then check. Continue heating for 30-second intervals until melted.) Stir in the erythritol, strawberry flavor, and salt.
2. Pour the cocoa butter mixture into the truffle molds, filling them halfway. Let cool in the refrigerator or freezer until the white chocolate is solid, about 1 hour in the fridge or 5 minutes in the freezer.
While the Coating Chills, Make the Filling
3. Combine the erythritol, stevia, strong brewed tea, eggs, and strawberry flavor in a heavy medium-sized saucepan and whisk to blend. Add the coconut oil and heat, whisking constantly, over medium heat for about 12 minutes, until the mixture thickens and coats the back of a spoon thickly (do not boil.)
4. Pour the mixture through a fine-mesh strainer into a medium-sized bowl. Place the bowl in a larger bowl filled with ice water and chill, whisking occasionally, for about 15 minutes, until the mixture is cooled completely.
Make the Truffles
5. Remove the mold from the fridge or freezer and cover the frozen cocoa butter mixture with the curd filling, leaving about ⅛ inch of space at the top. Top the filling with another layer of the cocoa butter mixture so that the curd is surrounded by the chocolate. Place back in the fridge or freezer to set: about 15 minutes in the freezer or 1 hour in the fridge.
6. Store the truffles an airtight container in the fridge for up to 1 week.