- 25
Ingredients
- 20 shortbread cookies (like lorna doone)
- 1/4 cup heavy cream
- 1/4 cup strawberry jam (seedless and without fruit pieces
- 1 cup white chocolate chopped
- 3 tablespoons unsalted butter
- 1 cup dried strawberries
Preparation
Step 1
1. Line an 8x8 inch baking pan with plastic wrap and set aside.
2. Process the cookies in a food processor until fine crumbs form, about 30 seconds. Transfer to a clean bowl and set aside. you should have about 1 cup of cookie crumbs.
3. Pour the cream into a small nonstick saucepan; place over medium heat and heat until the cream comes to a low boil, about 1 minutes. Turn the heat down to a simmer and stir in the jam until melted.
4. Melt 2 tablespoons of white chocolate in the microwave on high power, about 1 minute. Remove the saucepan from the heat and using a whisk mix the melted chocolate and the butter into the cream-jam mixture until completely combined. Add the cookie crumbs to the mixture and stir well to create a dough. Pour the dough into the prepared pan and cover with plastic wrap. Refrigerate for 2 hours.
5. Line a cookie sheet with wax paper and set aside.
6. Roll the refrigerated dough into 1 inch balls. Place on the prepared cookie sheet and return to the refrigerator for 1 hour.
7. Melt and temper the remaining white chocolate. Dip each ball into the melted white chocolate, place back on the prepared cookie sheet, and top with a dried strawberry. Refrigerate until solid, about 1 hour.