These homemade strawberry truffles are a delightful treat with a rich, creamy center infused with real strawberries and coated in smooth chocolate. They make for an elegant dessert, a special gift, or a sweet indulgence for any occasion.
Why You’ll Love This Recipe
- Easy to make – Requires simple ingredients and minimal prep time.
- Naturally flavored – Uses real strawberries for an authentic taste.
- Perfect for any occasion – Ideal for parties, gifts, or personal treats.
- Customizable – Coat them in dark, milk, or white chocolate to suit your preference.
- No baking required – A quick and simple no-bake dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh or freeze-dried strawberries
- White chocolate or cream cheese
- Heavy cream
- Butter
- Vanilla extract
- Dark, milk, or white chocolate for coating
- Optional toppings: crushed freeze-dried strawberries, sprinkles, or cocoa powder
Directions
- Prepare the Strawberries: If using fresh strawberries, blend them into a smooth puree. If using freeze-dried strawberries, grind them into a fine powder.
- Melt the Chocolate: In a heatproof bowl, melt white chocolate with heavy cream and butter until smooth.
- Mix the Filling: Stir in the strawberry puree or powder and vanilla extract. Mix well until fully combined.
- Chill the Mixture: Refrigerate the mixture for about 1-2 hours or until firm enough to shape.
- Shape the Truffles: Scoop small portions and roll them into balls. Place them on a parchment-lined tray.
- Coat in Chocolate: Melt your choice of chocolate and dip each truffle into the melted chocolate, ensuring an even coating.
- Decorate: Sprinkle with crushed freeze-dried strawberries, sprinkles, or cocoa powder while the chocolate is still wet.
- Set and Serve: Allow the chocolate to harden before serving. Store in the fridge for best results.
Servings and Timing
- Servings: Makes about 12-15 truffles
- Preparation Time: 20 minutes
- Chilling Time: 1-2 hours
- Total Time: Approximately 1 hour 30 minutes
Variations
- Dark Chocolate Strawberry Truffles: Use dark chocolate for a rich, slightly bitter contrast to the sweet strawberry filling.
- Strawberry Cheesecake Truffles: Replace white chocolate with cream cheese for a tangy, cheesecake-like flavor.
- Strawberry Coconut Truffles: Roll the truffles in shredded coconut for a tropical twist.
- Nutty Strawberry Truffles: Add finely chopped nuts to the filling or coat the truffles in crushed nuts.
Storage/Reheating
- Refrigeration: Store truffles in an airtight container in the refrigerator for up to a week.
- Freezing: Freeze for up to 3 months in a sealed container. Thaw in the fridge before serving.
- Reheating: Not needed, as truffles are best served chilled or at room temperature.
FAQs
How can I make these dairy-free?
Use dairy-free white chocolate and coconut cream instead of heavy cream.
Can I use frozen strawberries?
Yes, but thaw them completely and remove excess moisture before pureeing.
What is the best chocolate for coating?
High-quality dark, milk, or white chocolate works best for a smooth and glossy finish.
Can I add alcohol to the filling?
Yes, a small amount of strawberry liqueur or rum can enhance the flavor.
How do I prevent the truffle mixture from becoming too soft?
Chill the mixture thoroughly before rolling and work quickly when shaping.
Why is my chocolate coating cracking?
If the truffles are too cold, the sudden temperature change can cause cracking. Let them sit at room temperature for a few minutes before coating.
Can I make these in advance?
Yes, truffles can be made a few days ahead and stored in the fridge or freezer.
How do I get a smooth chocolate coating?
Use tempered chocolate or add a little coconut oil to melted chocolate for a smoother texture.
Can I use milk chocolate instead of white chocolate in the filling?
Yes, but the strawberry flavor may not be as pronounced with milk chocolate.
How do I gift these truffles?
Place them in decorative boxes or wrap them in parchment paper for an elegant homemade gift.
Conclusion
Strawberry truffles are an easy yet luxurious treat that can be customized to suit any taste. Whether you’re making them for yourself or as a special gift, these bite-sized delights are sure to impress. Try different coatings and flavors to create your perfect batch!
Print
Strawberry Truffles
- Prep Time: 15 minutes
- Cook Time: 1–2 hours
- Total Time: 2 hours
- Yield: About 12 truffles 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Description
These homemade strawberry truffles are rich, creamy, and packed with real strawberry flavor! Made with white chocolate and freeze-dried strawberries, they’re perfect for Valentine’s Day, holidays, or as a sweet treat any time of the year.
Ingredients
- 1 cup (170g) white chocolate chips or chopped white chocolate
- 1/4 cup (60ml) heavy cream
- 1/2 cup (10g) freeze-dried strawberries, finely ground
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, softened
- 1/4 teaspoon salt
- 1/2 cup (60g) powdered sugar or extra ground freeze-dried strawberries for coating
Instructions
- In a heatproof bowl, add the white chocolate and butter. Set aside.
- In a small saucepan, heat the heavy cream over medium heat until just simmering (do not boil).
- Pour the hot cream over the white chocolate and let it sit for 1–2 minutes to soften.
- Stir gently until smooth. If needed, microwave in 10-second intervals to melt any remaining bits.
- Stir in the vanilla extract, salt, and ground freeze-dried strawberries until fully combined.
- Cover the bowl and refrigerate for 1–2 hours, or until firm enough to scoop.
- Using a small spoon or a cookie scoop, scoop out portions of the mixture and roll them into balls.
- Roll each truffle in powdered sugar or extra ground freeze-dried strawberries for coating.
- Store in an airtight container in the refrigerator until ready to serve.
Notes
- If the mixture is too soft to roll, chill it longer or briefly freeze it.
- For extra strawberry flavor, mix powdered sugar with more ground freeze-dried strawberries before coating.
- Keep refrigerated for up to 1 week or freeze for longer storage.
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