To make strawberry puree:
Puree fresh, washed strawberries with an immersion blender or food processor. Heat until simmering and let simmer for 5 minutes. Strain through a fine mesh to remove seeds. Warm lemon juice and zest to 160° F and set aside to cool. Heat cream just until boiling and add thyme; let infuse for 15 minutes. Strain into strawberry puree and blend. Let cool below 110° F and whisk in tempered Peter’s® Original™ white chocolate. Slowly incorporate the lemon juice, straining through fine mesh to remove zest. When ganache is below 90° F, pipe into hollow sphere truffle shells and cap. Enrobe with tempered Peter’s® Burgundy® semisweet chocolate and immediately roll in Peter’s® Finely Ground Burgundy® semisweet chocolate to decorate.

Yield: Approximately 200 pieces