Finally, the dipping stage. I melt my white chocolate wafers with the coconut oil (if using) in a microwave-safe bowl in 30-second bursts at 50% power, stirring gently between each, until completely smooth. Using a fork or dipping tool, I drop a frozen truffle ball into the chocolate, roll it to coat, lift it out, and gently tap off the excess. I transfer it back to the parchment paper. If I’m adding garnish, I sprinkle on the extra crushed berries or sanding sugar immediately, before the chocolate sets. I let them harden completely at room temperature, which takes about 20 minutes. The contrast of the white shell and pink interior when you bite in is just beautiful.
Pro Tips for Best Results
The double chill is your best friend. Chilling the mixed dough prevents a sticky mess when rolling. Freezing the shaped balls before dipping is what gives you that flawless, professional-looking chocolate shell. I tried dipping room-temperature balls once, and the chocolate pooled, the shapes melted, and it was a disaster. Trust me, freeze those balls.
Crush your berries as finely as possible. I use a small food processor for the cleanest powder, but a rolling pin and bag work too. Larger chunks can make rolling difficult and create pockets of intense tartness. A fine powder ensures every bite has a balanced, infused strawberry flavor.
Use a fork with thin tines for dipping. I slide the dipped truffle onto the fork, tap it gently to remove excess chocolate, then use a toothpick to gently push it off the fork and onto the parchment. This minimizes the “foot” or chocolate puddle on the bottom and gives a cleaner finish.(See the next page below to continue…)