Strawberry Chocolate Truffles

Prep all ingredients. Wrap the bottom of a confectionery frame with cling film and place it on a flat surface.

In a saucepan, combine the strawberry purée with glucose syrup and invert sugar. Bring the mixture to a boil.

Pour the hot berry mixture over the weighed chocolate in a tall jug, stirring until the chocolate is completely melted.

Once the mixture cools down to 35°C, add the liqueur and room-temperature butter, then blend with an immersion blender until emulsified.

Pour the resulting ganache into the prepared frame, level the surface, and leave it to set.

After setting, portion out small bits of the ganache and roll them into 12-15g balls.

Temper the chocolate for enrobing.

Dip the balls into the tempered chocolate, then immediately roll them in strawberry powder.