Strawberry Truffles Recipe

overhead view of strawberry truffles in a small parchment lined basket.

Course: Dessert

Cuisine: American

Prep Time: 25

Chill Time: 1 30

Total Time: 1 55

Servings: truffles

Calories: 340kcal

Author: Becky Hardin

Creamy, chocolatey, fruity, decadent, and easy! These strawberry truffles will bring a smile to anyone’s face, whether it’s for parties, dessert, or Valentine’s Day.

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Equipment

Ingredients

12 ounces white chocolate chips 340 grams (1 bag)
2 tablespoons heavy cream 28 grams
½ cup chopped strawberries 84 grams
½ teaspoon pure vanilla extract 2 grams
⅛ teaspoon kosher salt
10 ounces milk chocolate melting wafers 284 grams (1 bag)

Toppings (optional)

1-2 ounces melted white chocolate 28-57 grams, for drizzling
Pink or red sprinkles
Crushed freeze-dried strawberries

Instructions

Make the white chocolate ganache: Add the white chocolate chips to a medium-sized microwave-safe bowl, then stir in the heavy cream. Microwave 1-1½ minutes, stirring every 30 seconds until the chocolate is melted.
12 ounces white chocolate chips, 2 tablespoons heavy cream
Stir in the strawberries, vanilla, and salt until the mixture is nice and runny.
½ cup chopped strawberries, ½ teaspoon pure vanilla extract, ⅛ teaspoon kosher salt
Cover and refrigerate for 1 hour or until it has set.
Line a large baking sheet with parchment paper and form 10 (2-inch) balls from the truffle mixture. Place them on the prepared baking sheet.
Refrigerate for another 30 minutes.
Melt the chocolate wafers for 1-1½ minutes, stirring every 30 seconds, or until the chocolate is melted.
10 ounces milk chocolate melting wafers
Dip the truffles in the chocolate and place them back on the prepared baking pan then immediately sprinkle the top with sprinkles before the chocolate hardens.
If you’re drizzling white chocolate on top, let the milk chocolate harden, then drizzle it on and sprinkle the top with sprinkles if desired.
1-2 ounces melted white chocolate, Pink or red sprinkles, Crushed freeze-dried strawberries
Let the chocolate harden fully before serving.

Notes

Follow the package instructions for melting the chocolate carefully. Chocolate can seize if melted too quickly and at too high a power.
Do not let any water get into the chocolate, or it could seize up.
Make sure not to overheat the cream, or it can cause the ganache to seize. Heat to about 110-115°F for best results.
Use a cookie portion scoop for evenly-sized truffles.
Don't skimp on the chilling time, or else the truffles will be difficult to coat with chocolate.
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.
For vegan truffles, use coconut cream and vegan chocolate.
For chocolatier truffles, use milk or semisweet chocolate in place of the white chocolate and use dark chocolate in place of the milk chocolate.
For raspberry truffles, replace the strawberries with raspberries.
Try drizzling them with white chocolate and topping with pink and red sprinkles or crushed freeze-dried strawberries.
Stick the truffles with lollipop or popsicle sticks for a portable, mess-free treat!
Nutritional information does not include optional toppings.

Storage: Store strawberry truffles in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition