White chocolate strawberry truffles are pretty, decadent, super simple to make, and are a great bite sized dessert option. While I love a good white chocolate truffle, when you add the strawberry flavor it makes them much more refreshing, and plus they look dainty.
Their soft pink appearance would look stunning on a dessert table for a baby shower, wedding party, or any summer get-together. Because of their looks, you may want to whip up a batch during Valentine’s Day as a sweet treat.
While I’m going to use an extract for this strawberry truffle recipe, you can use up your fresh strawberries when you make a Strawberry Cheesecake Trifle or these tasty Strawberry Rhubarb Hand Pies. Love truffles? Try these chocolate raspberry truffles, easy chocolate truffles and chocolate peanut butter truffles.
- A stunning but simple to make dessert, perfect for special occasions!
- Decadent and refreshing.
- Super simple to make.
Traditionally, truffles were given the name because once they were made, they resembled the mushroom truffles. Which by the way is not the same as these cute chocolatey treats.
From Scratch Strawberry Truffle Ingredients
- white chocolate chips
- unsalted butter
- heavy whipping cream
- strawberry extract
- vanilla extract
- pink food coloring
- powdered sugar
How to Make the Easiest Strawberry Truffles
- MELT BUTTER: Place the white chocolate chips in a medium bowl these set aside. Melt the butter in a small saucepan then stir in the heavy cream. Over medium heat, bring it to a simmer.
- ADD TO CHOCOLATE: As soon as the mixture begins to boil, pour it over the white chocolate. Let it soften for a couple of minutes.
- ADD FLAVOR: Whisk in the strawberry and vanilla extracts and the pink food coloring until it’s smooth. (If the chocolate hasn’t completely melted, place the bowl in the microwave in 15-second intervals then stir.)
- CHILL: Cover the chocolate mixture with plastic wrap and chill for 30 minutes to 1 hour in the refrigerator.
- FORM: Use a small cookie scoop (or spoon) to make the truffles. Form them into balls by rolling them in between your hands.
- ROLL: Roll each truffle in powdered sugar and place on a wax paper lined (or parchment paper) baking sheet.
- CHILL & SERVE: Refrigerate for another 30 minutes to 1 hour prior to serving.
- After you have stirred all of the ingredients together, the melted butter may start to separate. Continue stirring so its fully incorporated.
- Chilling the dough for just 30 minutes will result in a batter that is easier to scoop and roll. However, you will need to refrigerate them longer at the end for them to harden.
- Use quality chocolate, my favorite is Ghiradelli.
- Substitute chopped white chocolate (bars or chunks) for the chocolate chips if needed.
- Use forks and additional melted white chocolate to dip them instead of rolling them in powdered sugar.
- To make a raspberry version, swap out the extracts and follow the same recipe.
- Drizzle or decorate the outside with dark or milk chocolate. Melt it then transfer it to a piping bag. Snip the corner and start decorating!
Some strawberry truffle recipes call for fresh berries or a strawberry puree; however, this will lead to a gooey truffle, which is not what we want. Using the strawberry extract adds the perfect amount of flavor and is much easier to make.
Most of the time, people refer to truffles when they are small desserts that contain chocolate and cream (ganache). The outside is usually rolled or covered in chocolate, sugar, cocoa powder, sprinkle, or something else.
You can keep your strawberry truffles in an airtight container for 5 days in the refrigerator. To freeze, place the truffles in a container or freezer-safe bag. Freeze up to 1 month. Let them thaw overnight in the refrigerator or allow them to come to room temperature before serving.
MORE EASY STRAWBERRY DESSERTS
Strawberry Truffles
Equipment
- 1 small cookie dough scooper
Ingredients
- 1 cup white chocolate chips
- ¼ cup unsalted butter
- 3 tablespoons heavy whipping cream
- ½ teaspoon strawberry extract
- ¼ teaspoon vanilla extract
- 1 drop of pink food coloring
- ¼ cup powdered sugar
Instructions
- Add the white chocolate chips to a medium bowl and set aside.
- In a small saucepan, melt the butter. Stir in the heavy cream and bring to a simmer over medium heat.
- As soon as the mixture comes to a simmer, pour it over the white chocolate chips. Allow the mixture to sit for 1-2 minutes to soften the chocolate.
- Add the extracts and food coloring and whisk the mixture until smooth and all ingredients are fully incorporated.
- If needed, heat the mixture for 15 seconds at a time in the microwave if the chocolate has not melted all the way.
- Cover the mixture with plastic wrap and chill in the refrigerator for 30 minutes-1 hour.
- Scoop 1 to 1 ½ tablespoons of the strawberry truffle mixture and form into balls, then roll the balls in the powdered sugar.
- Refrigerate the truffles for another 30 minutes – 1 hour before serving.
Notes
- After you have stirred all of the ingredients together, the melted butter may start to separate. Continue stirring so its fully incorporated.
- Chilling the dough for just 30 minutes will result in a batter that is easier to scoop and roll. However, you will need to refrigerate them longer at the end for them to harden.
- Use quality chocolate, my favorite is Ghiradelli.
Nutrition
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