Other posts on this topic: Strawberry Week Day One: Strawberry Hand Pies, Strawberry Week Day Two: Strawberry Jam, Strawberry Week Day Three: Fresh Strawberry Ice Cream, Strawberry Week Day Four: Strawberry Habanero Barbeque Sauce.

I had to take a hiatus from my Strawberry Week posts yesterday because of this state of emergency. We’re having a cookout tomorrow, so the water crisis required some rethinking of the day (we bought a kiddie pool that we can’t fill this weekend). And Adam and I were just beat last night. So, here we go with the next installment! The pictures aren’t that brilliant, but to be fair…with Hannah as my kitchen helper my ability to practice my food photography skills is just gone.

These super easy truffles are fromSweet Designs by Amy Atlas, and I seized my white chocolate the first two batches. This was a sign yesterday that I was just too distracted to finish. I tried again today, and they’re great. I’m serving these tomorrow at our cookout, I can’t wait to post some photos of the treats table I’ve been putting together.

Strawberry Truffles (from Sweet Designs: Bake It, Craft It, Style It by Amy Atlas, p. 153)

2 2/3 cups white chocolate chips, melted
1/4 cup (1/2 stick) unsalted butter, cut into 1/4-inch pieces, softened
1/2 cup plus 2 tablespoons strawberry preserves (I used my strawberry jam!)
1 cup pink sanding sugar or pink dusting sugar

Melt the white chocolate following Amy’s directions (pg. 16)

Stir the softened butter and strawberry preserves into the melted chocolate until combined.

Cover in plastic wrap and chill until firm enough to scoop, about 1 hour.

Scoop flat tablespoons of the truffle mixture and, using your hands, roll the truffles into balls. Place on the baking sheet and chill again until firm.

Put the sanding sugar on a dinner plate. Roll the chilled truffles in the sugar.

Makes about 30, but I got 21. Apparently my truffles are ginormous!