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Strawberry Truffles

These strawberry truffles are my new favorite treat! The combination of creamy white chocolate, tart freeze-dried strawberries, and rich dark chocolate is simply irresistible.

These elegant bites are surprisingly easy to make, too, and it’s a fun process! I love crushing up the bright red freeze-dried strawberries.

Hand holding a piece of bitten Strawberry Truffles.
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They instantly transform the white chocolate ganache into the most beautiful shade of pink. 

But the best part? That first bite! The dark chocolate shell gives way to a luscious strawberry white chocolate center. It melts in your mouth!  

Why You’ll Love These Strawberry Truffles

Delightful Flavor: The blend of creamy white chocolate and tangy freeze-dried strawberries creates a unique and irresistible flavor profile.

Perfect for Gifting: They make an elegant and thoughtful homemade gift for any occasion. Everyone will love how gourmet they are!

Easy to Customize: The recipe allows for easy customization with different toppings or flavorings. Add a hint of liqueur or roll the truffles in nuts or coconut for added texture and flavor.

No-Bake Convenience: This no-bake recipe is straightforward and convenient. It’s easy enough for beginners! 

Chocolate coated Strawberry Truffles lying on parchment paper.

Ingredients

  • Freeze-Dried Strawberries: They add a vibrant fruity taste and a pretty pink color to the white chocolate ganache.
  • White Chocolate Chips: They bring a smooth, melt-in-your-mouth texture to the truffle filling.
  • Heavy Cream: A small amount creates a lusciously smooth ganache when combined with the white chocolate.
  • Vanilla Extract: It enhances the strawberry and white chocolate flavors with its subtle, sweet essence.
  • Dark Chocolate: It’s the perfect contrasting coating to the sweet strawberry white chocolate center.
Strawberry Truffles arranged on a parchment paper, top view.

How to Make Strawberry Truffles

After making these truffles, you’ll feel like a pro baker, but they’re so easy!

1. Prepare the white chocolate. Place the white chocolate chips in a medium heat-proof bowl.

2. Heat the cream. In a small saucepan, bring the heavy cream to a simmer over medium heat. Pour the hot cream over the white chocolate chips. Let sit for 2-3 minutes to allow the chocolate to melt.

3. Mix the strawberry filling. Add 3/4 cup of the crushed freeze-dried strawberries and the vanilla extract to the white chocolate mixture. Stir until the mixture is smooth and the strawberries are evenly distributed. Cover the bowl with plastic wrap and refrigerate for 2 hours or until firm enough to scoop.

4. Scoop the strawberry balls. Line a baking sheet with parchment paper. Using a small cookie scoop or spoon, scoop out the strawberry mixture and roll into 1-inch balls. Place on the prepared baking sheet and freeze for 30 minutes.

5. Melt the chocolate coating. Melt the dark chocolate in the microwave in 30-second intervals, stirring between each, until smooth.

6. Coat with the chocolate. Using a fork, dip each frozen truffle in the melted dark chocolate, tapping off any excess. Place back on the baking sheet and immediately sprinkle with the remaining crushed freeze-dried strawberries.

7. Set chocolate coating. Refrigerate the truffles for at least 15 minutes or until the chocolate is set. Enjoy!

Tips for the Best Strawberry Truffles

Follow these simple tips to achieve truffle perfection! 

  • Go for the good stuff. Use high-quality white and dark chocolate for the best flavor and texture. Ghirardelli, Valrhona, Scharffen Berger and Callebaut are great options.
  • Give ‘em a good freeze. To help the coating adhere better, freeze the rolled truffles for 30 minutes before dipping them in the melted dark chocolate.
  • Give ‘em a tap. When dipping the truffles, tap the fork on the side of the bowl to remove excess chocolate for an even, smooth coating.
  • Get fancy! Immediately after dipping, sprinkle the truffles with finely crushed freeze-dried strawberries, shredded coconut, sprinkles, or finely chopped nuts before the chocolate sets.
  • Get creative. Try milk or semisweet chocolate for dipping, add a tablespoon of strawberry jam to the filling. Or, swap the freeze-dried strawberries for raspberries or blueberries.
Chocolate coated strawberry truffles arranged in parchment paper.

How to Store

Storing these truffles properly makes them last even longer.

To Store: Refrigerate strawberry truffles in an air-tight container for up to 2 weeks. For the best texture and flavor, let them sit at room temperature for 10-15 minutes before serving.

To Freeze: Place the truffles in a single layer on a baking sheet and freeze until solid, then transfer to an air-tight freezer-safe container or ziplock bag. They can be frozen for up to 3 months.

Strawberry Truffles

Course: DessertsCuisine: American
Servings

24

servings
Prep time

25

minutes
Cooking time

5

minutes
Calories

142

kcal

This easy recipe comes together quickly and is perfect for a special occasion like Valentine’s Day or for gifting to friends and family. The pretty pink centers and dark chocolate coating make them as beautiful as they are tasty!

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Ingredients

  • 12 ounces white chocolate chips (340 grams)

  • 1/4 cup heavy cream

  • 1 cup freeze-dried strawberries, finely crushed, divided

  • 1/2 teaspoon vanilla extract

  • 8 ounces dark chocolate (226 grams), chopped

Instructions

  • Place the white chocolate chips in a medium heat-proof bowl.
  • In a small saucepan, bring the heavy cream to a simmer over medium heat. Pour the hot cream over the white chocolate chips. Let sit for 2-3 minutes to allow the chocolate to melt.
  • Add 3/4 cup of the crushed freeze-dried strawberries and the vanilla extract to the white chocolate mixture. Stir until the mixture is smooth and the strawberries are evenly distributed. Cover the bowl with plastic wrap and refrigerate for 2 hours or until firm enough to scoop.
  • Line a baking sheet with parchment paper. Using a small cookie scoop or spoon, scoop out the strawberry mixture and roll into 1-inch balls. Place on the prepared baking sheet and freeze for 30 minutes.
  • Melt the dark chocolate in the microwave in 30-second intervals, stirring between each, until smooth.
  • Using a fork, dip each frozen truffle in the melted dark chocolate, tapping off any excess. Place back on the baking sheet and immediately sprinkle with the remaining crushed freeze-dried strawberries.
  • Refrigerate the truffles for at least 15 minutes or until the chocolate is set. Store in an air-tight container in the refrigerator for up to 2 weeks. Enjoy!

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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