Ingredients:
- 8 ounces chopped milk chocolate
- 1/2 cup (4 oz) butter, room temperature
- 3 egg yolks, room temperature
- 1/2 cup good-quality strawberry preserves
- 1 lb chocolate or candy coating, for dipping
Preparation:
1. Place the chocolate in a medium microwave-safe bowl and microwave until melted, stirring after every 40 seconds to prevent overheating. Once melted, allow it to cool for about 10 minutes.
2. Once the chocolate is about body temperature, begin to beat it with a hand mixer, or beat it by hand using a whisk. Beat in the butter chunk by chunk, then the egg yolks. Once smooth, shiny, and lighter in color, add the strawberry preserves and fold them in thoroughly. Cover the top of the chocolate with plastic wrap, and refrigerate the candy until firm enough to scoop, about 3 hours.
3. Once firm, use a small candy scoop or a teaspoon to scoop small balls of ganache. Roll them between your palms to get a round shape, then place them on a foil-lined baking sheet. Return the balls to the refrigerator to chill while you prepare the chocolate or candy coating for dipping.
4. You can use tempered chocolate, regular chocolate, or candy coating to dip the truffles. Candy coating has the advantage of not melting in warmer weather, and coming in many different colors, but it does not have the taste of authentic chocolate.
5. Place your desired dipping material in a microwave-safe bowl and melt the chocolate or chocolate-flavored candy coating in the microwave, stirring until smooth. Using dipping tools or two forks, dip a truffle ball in to the melted chocolate until it is completely submerged. Remove it from the chocolate and let the excess drip back into the bowl. Place it back on the baking sheet and repeat with remaining candy. If you like, you can add sprinkles to the top of the truffle while the chocolate is still wet, or you can drizzle on a contrasting color of coating or chocolate.
6. Place the tray in the refrigerator to set the chocolate, for about 15 minutes. Strawberry Jam Truffles can be stored in an airtight container in the refrigerator for up to a week.
