White Chocolate Strawberry Truffles Recipe

There’s something so indulgent about a bite-sized truffle that melts in your mouth, and when it comes to these white chocolate strawberry truffles, it’s love at first bite. They’re creamy, dreamy, and delicately flavored with sweet strawberries. Perfect for gifting, entertaining, or a little personal indulgence, these truffles bring together the decadence of white chocolate and the natural tanginess of strawberries.

I remember the first time I made these truffles—it was for a Valentine’s Day dessert spread, and they stole the show. The freeze-dried strawberries gave them a vibrant pink hue and just the right fruity kick to balance the sweetness of the white chocolate. By the end of the evening, I had a plateful of happy guests and an empty tray of truffles. So, trust me when I say, these are worth the effort!

this RECIPE

A little backstory on truffles

Chocolate truffles are said to have originated in France, and their name comes from the resemblance to the highly prized (and expensive) truffle fungi. Traditionally, truffles are made with dark chocolate ganache rolled into balls, but over time, variations like milk and white chocolate have become popular. Adding freeze-dried fruit like strawberries is a modern twist that adds flavor and texture while keeping things elegant.

These truffles, with their silky white chocolate filling and pretty pink coating, are a delightful variation. Plus, they’re ridiculously easy to customize—more on that later!

Let’s talk ingredients: small list, big impact

White cooking chocolate

White chocolate is the star here, so choose high-quality cooking chocolate for a smooth and creamy texture. Avoid the overly sweet kind that can overpower the strawberries. If you’re in a pinch, white chocolate chips will work, but you might need a bit more effort to melt them evenly.

Thickened or heavy cream

The cream is what gives the truffles their rich, luscious texture. It’s like the glue that holds the chocolate together in a smooth ganache. If you’re dairy-free, coconut cream works beautifully as a substitute, adding a hint of tropical flavor.

Freeze-dried strawberries

These pack a concentrated punch of strawberry flavor and that gorgeous blush-pink color. If you can’t find freeze-dried strawberries, pre-made strawberry powder works just as well. For a fresh twist, you could add a touch of strawberry jam, but it will slightly alter the consistency of the filling.

White chocolate for coating

The outer layer adds a satisfying crunch to contrast with the creamy filling. Tempered chocolate will give the coating a shiny, professional finish, but don’t stress if it’s not perfect—it’ll still taste incredible!

Essential kitchen gear to make it easy

No fancy equipment is needed, but a few tools make the process smooth:

• Food processor: Perfect for pulverizing freeze-dried strawberries into powder. If you don’t have one, a ziplock bag and rolling pin work in a pinch.
• Heat-proof bowls: You’ll need these to melt chocolate and mix ganache.
• Silicone spatula: Great for stirring ganache without adding air bubbles.
• Small scoop: A 1.5-tablespoon scoop ensures evenly sized truffles, but you can eyeball it if needed.
• Parchment paper: Keeps the truffles from sticking during rolling and coating.

Step-by-step: crafting your truffles

1. Prep the strawberries

Blend your freeze-dried strawberries into a fine powder using a food processor. Sift the powder to remove any seeds or lumps for a smoother ganache. If you’re short on time, pre-made strawberry powder is your best friend.

2. Make the ganache

Heat the cream on low until it just starts to simmer. Don’t let it boil—it should be hot but not bubbling. Meanwhile, chop the white chocolate finely (this helps it melt more evenly). Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes. Then, gently stir with a silicone spatula until smooth and shiny.

Add your strawberry powder and mix until fully incorporated. The color will deepen into a lovely pink as you stir. Pour the ganache into a small dish, cover with plastic wrap pressed against the surface, and chill in the fridge for at least 3 hours.

3. Shape the truffles

Scoop out small portions of the ganache and roll them into balls using your hands. Pro tip: If the ganache is sticking, lightly dust your palms with powdered sugar or wear food-safe gloves. Place the balls on a parchment-lined tray and chill in the freezer for 15 minutes.

4. Coat in chocolate

Melt the white chocolate for coating in the microwave, stirring every 30 seconds until smooth. Dip each chilled truffle into the melted chocolate, using a fork to lift and gently tap off the excess. Place the coated truffle back on the parchment paper. Before the chocolate sets, sprinkle with crushed freeze-dried strawberries for a pop of color.

5. Chill and serve

Pop the truffles in the fridge for at least 30 minutes to let the coating set. Then, they’re ready to enjoy!

Mix it up: variations and twists

• Dark chocolate lovers: Replace the white chocolate with dark chocolate for a richer, more intense flavor.
• Vegan version: Use dairy-free white chocolate and coconut cream instead of heavy cream.
• Nutty twist: Add crushed pistachios or almonds to the ganache for added crunch. You could also sprinkle nuts over the coating.
• Citrus flair: Add a teaspoon of orange or lemon zest to the ganache for a refreshing twist.
• Seasonal flavors: Swap the strawberries for freeze-dried raspberries, blueberries, or even mango for different fruity flavors.

Each variation brings its own personality to the truffles, so feel free to experiment!

How to serve and impress your guests

These truffles look gorgeous displayed on a decorative plate or in a fancy candy box if you’re gifting them. For a polished look, arrange them in mini cupcake liners or dust them lightly with powdered sugar. Serve them at the end of a meal with coffee or alongside a light dessert wine for a touch of elegance.

Pair it with the perfect drink

• Tea: A delicate green tea or floral chamomile complements the sweetness without overpowering it.
• Coffee: A strong espresso pairs beautifully, cutting through the creamy richness of the truffles.
• Wine: Go for a semi-sweet rosé or a sparkling Moscato to match the fruity flavors.

Storing and reheating tips

Truffles store well in an airtight container in the fridge for up to a week. For longer storage, freeze them for up to a month. Just thaw in the fridge before serving. Be sure to separate layers with parchment paper to prevent sticking.

Scaling up or down

This recipe makes about 20 truffles, but it’s easy to double or halve. Keep in mind that smaller batches might set quicker, while larger batches may take longer to chill.

Troubleshooting tips

• Ganache too runny? Chill it longer or add a bit more melted chocolate to thicken.
• Coating too thick? Thin the melted chocolate with a teaspoon of neutral oil, like coconut or vegetable oil.
• Truffles sticking to hands? Dust your palms with powdered sugar or wear gloves.

Give them a try!

These white chocolate strawberry truffles are as delightful to make as they are to eat. Whether you’re gifting them or treating yourself, they’re sure to bring a smile to anyone’s face. So, grab your apron and get rolling—you’ll be savoring sweet bites of happiness in no time!

FAQs

Q: Can I use fresh strawberries instead of freeze-dried?
A: Unfortunately, fresh strawberries add too much moisture and can affect the consistency of the ganache. Stick with freeze-dried or strawberry powder for the best results.

Q: Can I skip the white chocolate coating?
A: Sure! The truffles are still delicious without it. For a simpler finish, roll them in powdered sugar or cocoa powder.

Q: How do I prevent the chocolate from seizing?
A: Make sure all your tools are completely dry—any water can cause the chocolate to clump.

Q: Can I use milk chocolate instead?
A: Absolutely! Just note that it will change the flavor profile, making it less sweet than white chocolate but still delicious.

Q: How long do these truffles last?
A: Stored in the fridge, they’ll stay fresh for up to a week, or you can freeze them for a month.

Print