STRAWBERRY TRUFFLES RECIPES

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.

Steps:

• In a large bowl, combine the milk, eggs, butter and extract. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a small saucepan, combine sugar and cornstarch; stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in extract and, if desired, food coloring. Cool. Add strawberries. , In a small bowl, beat the cream until stiff peaks form; set aside. In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth; fold in whipped cream. Spoon 2 rounded tablespoons of filling down the center of each crepe; roll up. Top with strawberry topping.