Strawberry Cream Truffles Food

STRAWBERRIES AND CREAM TRIFLE

Steps:

• 1. WHISK sweetened condensed milk and water in large bowl. Add pudding mix. Whisk 2 minutes until well blended. Refrigerate 5 minutes. Fold in whipped topping.
• 2. STIR together sliced strawberries and preserves. Spoon 2 cups pudding mixture into bottom of 4-quart clear glass trifle bowl or round glass serving bowl. Top with half the cake cubes, half the strawberries and half the remaining pudding mix. Repeat layers, ending with pudding.
• 3. REFRIGERATE 3 to 4 hours or until set. Garnish top of trifle with additional sliced strawberries and almonds just before serving.

STRAWBERRIES AND CREAM TRIFLE

Steps:

• Mix cream cheese, sweetened condensed milk, and whipped topping together in a bowl until smooth.
• Sprinkle a layer of angel food cake cubes in a large glass bowl; top with a layer of strawberries. Spread a cream cheese mixture layer atop strawberries. Repeat layers with remaining ingredients. Chill in refrigerator for 30 minutes to 1 hour before serving.

TEQUILA ROSE STRAWBERRY CREAM TRUFFLES

Steps:

• Put the strawberries, liqueur, vanilla and almond bark in a small mixing bowl and microwave on high for 1 minute. Stir well. If not melted yet, microwave another 30 seconds. When the white chocolate is completely melted, stir in the cream cheese.
• Divide this mixture in half, putting the other half in another bowl. To the first bowl, add the additional square of melted white chocolate and the shortbread cookie crumbs. Stir well. then put the mixture in the fridge to cool.
• To the second bowl, add the crushed chocolate cookie crumbs and melted dark chocolate. Stir well, then refrigerate this bowl as well.
• Now melt about 1 cup of chocolate chips. Put a spoonful into each chocolate mold and tap several times on the counter to release any air bubbles. Using a clean paintbrush (that has not been used for paint), gently paint the sides of each mold with chocolate. Set the mold in the fridge to set the chocolate. After about 10 minutes, pull it out and inspect the sides of the mold for any spots that you missed. Give them a little touchup of chocolate with your paintbrush and set back in the fridge.
• Once the chocolate is set and the fillings are cold, put a small pat of the strawberry cream filling into the bottom of each mold, pressing down gently. Then add a pat of the chocolate filling on top of that, filling each mold most of the way but leaving a little room on the top for chocolate.
• Melt another cup of chocolate and pour a spoonful of chocolate on top of each mold. Tap the mold on the counter several times after filling 3 molds to settle the chocolate. If the chocolate doesn't reach the edges of the mold, add a tiny bit more chocolate in those spots and tap the mold again. If needed, use your paintbrush to paint the chocolate across the bottom of each mold. Continue until all the truffles are sealed. Put the mold in the fridge to set.
• Once the chocolate has hardened, release the truffles from the mold by gently pushing up on each one from the bottom. They should pop right out.
• Store in a covered container in the fridge until shortly before eating time. Let them warm to room temperature before eating.

STRAWBERRY CHOCOLATE TRUFFLES

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.

STRAWBERRY WHITE CHOCOLATE TRUFFLES

Steps:

• Heat the cream over low heat, stirring, until bubbles start to appear.
• Pour the cream over the chocolate and leave it for 5 minutes before stirring to a smooth ganache.
• Add the crushed freeze dried strawberries and stir through.
• Place in the fridge for half an hour.
• Roll balls of about 2 teaspoons worth of ganache.
• Melt the extra chocolate in 30 second increments in the microwave, making sure to stir well between each.
• Use two forks to dip and roll the ganache balls in chocolate and set on a baking paper covered plate in the fridge to set.

STRAWBERRY TRIFLE

Steps:

• In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream. , Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.

STRAWBERRY TRIFLE

Steps:

• Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.

STRAWBERRY TRUFFLES

Steps:

• Beat the cream cheese, sugar and grated ginger until smooth. Add the white chocolate and mix well. Chill at least 1 hour or until easy to handle. If necessary, place in freezer, stirring occasionally, for 30 minutes.
• Using a very small melon baller, scoop out the center of each strawberry halfway down each fruit. Pat berry dry inside and out. Put a small amount crystallized ginger into each strawberry. Shape the cream cheese mixture around each fruit.
• Coat one end in coconut and the other end in pistachio nuts(or other nuts). Place the truffles in candy cups. Chill until serving time. Enjoy!
• Note: To toast coconut, heat in a dry skillet over medium heat until it starts to brown. Stir occasionally. Be careful not to burn.

STRAWBERRY TRUFFLES

Steps:

• Place strawberries in a food processor or blender; process until smooth, stopping to scrape down sides as needed, about 30 seconds. Pour through a fine mesh strainer into a small bowl, pressing pulp with the back of a spoon to release all juices; discard pulp. Measure ¼ cup strawberry puree.
• Combine white chocolate chips, whipping cream, and ¼ cup strawberry puree in a medium-size heatproof bowl. Microwave on HIGH in 15-second intervals, stirring after each interval, until melted (mixture will be thick), about 45 to 60 seconds total. Stir in lemon zest and salt until well combined. Stir in food coloring, if desired. Cover with plastic wrap, and refrigerate until firm, about 1½ to 2 hours.
• Stir together pink and white sanding sugars in a shallow dish. Scoop chilled white chocolate mixture into 24 portions using the large side of a melon baller or a small (about 1¼ inches in diameter) cookie scoop. Working with 1 portion at a time and using hands, roll each portion into a ball, and place in sugar mixture, tossing gently to coat fully. Place on a parchment paper-lined baking sheet. Serve immediately, or store in an airtight container in refrigerator for up to 1 week or in freezer for up to 2 months. Let chilled truffles stand at room temperature for 30 minutes before serving. Or (if frozen) thaw truffles in refrigerator overnight.