Creamy Strawberry Truffles
These creamy strawberry truffles offer a melt-in-your-mouth sensation with a perfect blend of fresh strawberry flavor and creamy richness, wrapped in a smooth coating. Easy to make at home, they are a delightful pink treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 truffles 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup fresh strawberries, hulled and chopped
- 1/2 cup heavy cream (120 ml)
- 8 oz white chocolate chips (225 g)
- 2 tbsp unsalted butter, softened (28 g)
- 1/4 cup powdered sugar (30 g)
- 1 tsp vanilla extract
- 1 tbsp freeze-dried strawberry powder (optional)
- Pink sprinkles or edible glitter (optional)
Instructions
- Prepare the Strawberry Puree: Wash and hull about 1 cup of fresh strawberries. Chop them roughly and place in a food processor. Pulse until smooth but still slightly textured, about 20-30 seconds. Set aside. If using freeze-dried strawberry powder, mix it with the puree now for extra color.
- Melt the White Chocolate: Chop 8 oz white chocolate chips into smaller pieces for even melting. Set up a double boiler or place a heatproof bowl over simmering water. Stir chocolate constantly until smooth, about 5 minutes. Remove from heat and let cool slightly.
- Make the Truffle Center: In a mixing bowl, combine the strawberry puree, 1/2 cup heavy cream, 2 tbsp softened unsalted butter, 1/4 cup powdered sugar, and 1 tsp vanilla extract. Whisk until fully combined and creamy. Slowly fold in the melted white chocolate.
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 1 hour or until firm enough to scoop but still pliable.
- Shape the Truffles: Using a small ice cream scoop or spoon, portion out the chilled mixture into 1-inch balls. Roll quickly between your palms to smooth out. If the mixture gets too soft, place back in the fridge for 10-15 minutes to firm up.
- Final Coating and Decoration: Optional but recommended: melt a little extra white chocolate or dip the truffles in melted pink candy melts for a smooth outer shell. Alternatively, roll the truffles in freeze-dried strawberry powder or pink sprinkles.
- Set and Serve: Place the finished truffles on a parchment-lined tray and refrigerate for 30 minutes to firm up completely. Store leftovers in an airtight container in the fridge.
Notes
Keep the strawberry puree slightly textured for natural bursts of fruit flavor. Use low heat and stir often when melting white chocolate to avoid burning. Chill the mixture thoroughly before shaping to get neat truffles. If mixture is too sticky, chill in freezer for 10 minutes. Use high-quality white chocolate for best texture. Store truffles in an airtight container in the fridge for up to 5 days or freeze for up to a month.
Nutrition
- Serving Size: 1 truffle
- Calories: 100
- Sugar: 9
- Sodium: 20
- Fat: 7
- Saturated Fat: 4.5
- Carbohydrates: 10
- Fiber: 0.5
- Protein: 1
Keywords: strawberry truffles, creamy truffles, homemade truffles, pink treats, easy dessert, white chocolate truffles, spring dessert