These delicious White Chocolate Strawberry Truffles are super easy to make with 3 ingredients only. They make the perfect sweet treat for a special occasion like Valentine's Day or edible gift for the Holidays!
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Why we love this recipe
These Strawberry Truffles are an incredibly indulgent little treat that has the perfect mix of textures and flavours. They are simply perfect for Valentine's Day, your Christmas Cookie Exchange or a special occasion!
The white chocolate ganache filling is packed with freeze dried Strawberries that brings an intense burst of strawberry flavours. The sweet yet fresh centre is coated in a delicious white chocolate shell and topped with crushed freeze-dried strawberries.
No need to use fresh strawberries here so you can make these strawberry white chocolate truffles all year long. And because the white chocolate provides all the sweetness you need, this recipe is made with no added sugar!
More Truffle recipes you might want to try:
French Chocolate Truffle | Dark Chocolate Raspberry Truffles | Biscoff Truffles.
Ingredients
Scroll down to recipe card below for all quantities
- Chocolate: use a good quality Cooking White Chocolate (that usually comes in the form of a bar or callets/pistoles). Don't use white chocolate chips that will not melt properly and give the truffles a grainy texture.
- Cream: Thickened / Heavy Cream (heavy whipping cream), at least 30% fat content. You can use a plant-based cream (with similar fat content) to make dairy-free truffles.
- Freeze Dried Strawberries: blended into a fine powder. You can substitute it with freeze-dried strawberry powder. Don't use fresh strawberries that will release a lot of moisture and mess up the texture of the truffles.
The great thing about freeze dried fruits is that it provides a very strong taste with only a very small quantity of the ingredients. Using only a little bit of strawberry powder will create an amazing strawberry flavor in the truffles!
Optional Addition
- Vanilla Extract: about 1/2 teaspoon, added to the melted chocolate and cream
I don't believe these truffle need it but if you wanted to colour the white chocolate coating, you could also add a few small drops of red or pink food coloring to it once melted.
How to make Strawberry Truffles
White Chocolate and Strawberry Filling
- Photo 1: Place the freeze dried strawberries in a small food processor or blender and blend until you get a fine powder. A few small chunks are fine but if you want an extra smooth texture, sift the powder through a fine mesh strainer and discard any large bits.
Alternatively, you can buy some pre-made freeze dried strawberry powder and skip the first step.
- Place the cream in a small saucepan and heat on low until it starts to simmer. Turn off the heat and set aside.
- Photo 2: while the cream is heating up, finely chop the white chocolate bar.
- Photo 3: Put the chopped chocolate in a medium size heat-proof bowl. Place in the microwave for 30 seconds to 1 minute, or until the bottom of the chocolate has just started to melt.
No need to fully melt the chocolate at this point, we just want to slightly soften it.
- Photo 4: Pour the hot cream over the chopped chocolate and leave without touching for 2 minutes. This will allow for most of the chocolate to melt.
- Photo 5: Using a silicone spatula, gently stir the cream and chocolate until you get a very smooth, shiny ganache.
If you still have small chunks of unmelted chocolate at this point, you can place the bowl in the microwave for a few seconds. Be careful not to burn the chocolate though.
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- Photo 6: Add the blended Strawberry powder.
- Photo 7: Stir until all the powder has been incorporated.
- Photo 8: Pour the strawberry ganache mixture into a small dish or airtight container. Cover with plastic wrap touching its surface and place in the refrigerator for at least three hours, or until it has set.
The exact time might vary based on how warm the ganache was and the size of the dish you use. If the filling still feels soft to the touch, it needs longer. It should feel quite firm.
Rolling & Coating the Truffles
- Prepare a baking sheet with baking paper or parchment paper.
- Photo 9: Using a small cookie scoop or ice cream scoop (I used a 1,5 tablespoon scoop), pick up some of the chilled ganache. Roll between your hands to create a small ball.
If the filling feels very soft and sticky, it needs to be chilled for longer. If the chocolate is too hard to easily roll, leave at room temperature for 15 to 20 minutes.
- Photo 10: Place the balls on the prepared baking sheet and put in the freezer for 15 minutes, or fridge for 30 minutes.
- Finely chop the white chocolate for the coating and place in a small heat proof bowl. Melt in the microwave in 30 seconds increments, stopping to stir each time. Continue until the chocolate is completely melted and smooth.
Alternatively, melt the chocolate over a double boiler. Put the heat-proof bowl over a small saucepan filled with a little bit of water, making sure the water doesn't touch the bottom of the bowl. Turn on low to medium heat and gently stir the chocolate until completely melted.
- Photo 11: Dip each ball into the melted chocolate. Using a small fork or a truffle dipper, flip around to fully coat them then pick them up.
- Photo 12: Gently tap the fork / dipper against the side of the bowl to remove any excess chocolate. Tip the strawberry truffle back over the lined tray and optionally sprinkle some crushed freeze dried strawberries.
If the chocolate has started to harden, melt it again for a few seconds to get it nice and fluid.
- Place in the fridge to finish setting for at least 30 minutes, or until ready to serve.
Recipe FAQs
No, this recipe was only developed with freeze-dried strawberries. Fresh (or frozen) strawberries or a strawberry puree will release a lot of juices and mess up the texture of the strawberry truffles.
Simply blend freeze dried strawberries in a small blender or food processor until you get a fine powder. Optionally, sift through a thin mesh sieve to remove any seeds or lumps.
Use straight away as fruit powders tend to get sticky when they absorb moisture from the air.
Yes, although the ratios will be different for the filling because white chocolate contains a different quantity of cocoa butter than dark chocolate.
Use 180 ml of Cream with 180 gr of Dark Chocolate (instead of the quantities written in the recipe card below) to make dark chocolate strawberry truffles.
White chocolate will melt faster than dark chocolate, so these strawberry truffles are best kept in the fridge. Unless in a very hot environment, they should last for about 1 hour at room temperature before they start to get soft.
Tips & Troubleshooting
- Why did the chocolate ganache filling split? This usually means that the emulsion between the chocolate and cream has failed and the fat has separated from the mixture. You can try to smooth out the ganache with an immersion blender. Make sure not to move the blender up and down too much or it will create lots of air bubbles.
- Why is my chocolate truffle mixture not setting? a soft truffle mixture is usually caused by not enough chilling or an incorrect ratio of cream to chocolate.The amount of cream required can sometimes vary based on the cocoa butter content of your specific chocolate. If the ganache does not set after a few hours, it means it needs less cream (or more chocolate).
- How do you fix runny truffles? If after a few hours in the fridge the ganache still has not set, you can try to freeze it for 15 to 20 minutes and see if it firms up. Otherwise, melt a little bit more white chocolate, stir it into the mixture and chill again.
Storing & Freezing
These strawberry chocolate truffles should be stored in an airtight container in the fridge for up to a week for the best texture. Keep them at room temperature for up to 1 hour or the coating will start to get soft.
Although I do not recommend freezing the whole truffles, you could freeze the chocolate and strawberry ganache filling balls for a month. Coat them white melted white chocolate when ready to serve.
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Recipe
Strawberry Truffles
Ingredients
- 250 gr White Cooking Chocolate
- 80 ml Thickened / Heavy Cream
- 15 gr Freeze Dried Strawberries, or Strawberry Powder - plus extra to garnish
- 150 gr White Cooking Chocolate, for the coating
Instructions
- Place the freeze dried strawberries in a small food processor and blend until you get a fine powder. Sift though a thin mesh sieve to remove any seeds or lumps. Skip this step if using freeze-dried strawberry powder.
- Place the cream in a small saucepan and heat on low until it starts to simmer, then turn off the heat.
- In the meantime, finely chop the white chocolate bar and place in a medium size heat-proof bowl. Place in the microwave for 30 seconds to 1 minute, or until the bottom of the chocolate has just started to melt (see note 1).
- Pour the hot cream over the chopped chocolate and leave without touching for 2 minutes. Gently stir with a silicone spatula until all the chocolate has melted and the cream has been incorporated. You should get a shiny, smooth ganache (see note 2).
- Add the Strawberry powder and stir until incorporated.
- Pour the ganache mixture into a small dish or airtight container. Cover with plastic wrap touching its surface and place in the refrigerator for at least three hours, or until it has set and feels firm to the touch (see note 3).
- Pick up some of the filling with a small 1,5 tablespoon scoop. Roll it between your hands to shape into a ball, then place on a baking sheet lined with baking paper / parchment paper. Repeat until all the filling has been rolled up (see note 4). Place the balls in the freezer for 15 minutes, or fridge for 30 minutes.
- Finely chop the white chocolate for the coating and place in a small heat proof bowl. Melt in the microwave in 30 seconds increments, stopping to stir with a spatula each time. Continue until the chocolate is completely melted and very smooth.
- Dip each chilled ball into the melted chocolate. Using a small fork or a truffle dipper, flip it around to fully coat them then pick them up. Gently tap the fork / dipper against the side of the bowl to remove any excess chocolate (see note 5). Tip the strawberry truffle back over the lined tray
- Optionally, sprinkle some crushed freeze dried strawberries over the chocolate coating before it has started to set.
- Place in the fridge to finish setting for at least 30 minutes, or until set and ready to serve.
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Notes
- No need to fully melt the chocolate at this point, we just want to slightly soften it.
- If your ganache has split (result of a bad emulsion), you can try to smooth it out with an immersion blender. Make sure not to move the blender up and down too much or it will create lots of air bubbles.
- The exact time might vary based on how warm the ganache was and the size of the dish you use. If the filling still feels soft to the touch, it needs longer.
- If the filling feels very soft and sticky, it needs to be chilled for longer. If the chocolate is too hard to easily roll, leave at room temperature for 15 to 20 minutes.
- If the white chocolate has started to set again and isn't coating the truffles as easily, melt it again in the microwave for a few seconds or until very fluid and smooth.
