Strawberry Truffles

Melt 1/2 cup white chocolate chips according to packing instructions.

In food processor, combine strawberries, cream cheese, melted white chocolate and powdered sugar. Pulse until smooth and creamy. Spoon in freezer proof bowl, cover and place in freezer for 2 hours.

Using small cookie scoop, scoop into 16 balls and place on cookie sheet covered with wax paper. Place back in the freezer for 1 hour.

Roll into inch-sized balls using your hands. Place back on baking sheet covered with wax paper and return to the freezer for 1 hour.

Combine chocolate chips and, if desired, 1 teaspoon coconut oil in small bowl. Microwave for 1 minute at 50% power. Stir and continue in 30-second intervals at 50% power until smooth and creamy. Carefully dip frozen truffles through the melted chocolate. Remove to wax paper and place in freezer for 10 minutes.

Melt remaining white chocolate in microwave and, if desired, remaining 1/2 teaspoon coconut oil) at 30-second intervals (50% power) until melted. Drizzle over truffles. Refrigerate truffles.

Notes:
• If you like coconut, thin the chocolate with just a bit of coconut oil as it is easier to coat the truffles with the chocolate thinned a little.
• This recipe has additional chilling time.