These yummy White Chocolate Strawberry Truffles are really simple to make because you only need 3 ingredients. They’re great for celebrating special days or as a tasty gift during the Holidays!
Better Than Candy Store Strawberry Truffles!
Why We Love This Recipe:
- These Strawberry Truffles are such a delightful treat, combining different textures and flavors in just the right way. They’re perfect for any special occasion!
- The filling, made of white chocolate ganache, is loaded with freeze-dried strawberries, giving it a powerful burst of strawberry flavor. Encased in a smooth white chocolate shell and topped with crushed freeze-dried strawberries, each bite is a heavenly combination of sweetness and freshness.
- Since there’s no need for fresh strawberries, you can whip up these strawberry white chocolate truffles any time of the year. Plus, with the natural sweetness of the white chocolate, there’s no need for added sugar in this recipe!
INGREDIENTS NOTES
- Chocolate: Choose high-quality cooking white chocolate, available in bars or callets/pistoles. Avoid using white chocolate chips, as they may not melt properly and can make the truffles grainy.
- Cream: Use thickened or heavy cream with at least 30% fat content (also known as heavy whipping cream). If you prefer dairy-free truffles, you can use a plant-based cream with a similar fat content.
- Freeze Dried Strawberries: Grind them into a fine powder. Alternatively, you can use freeze-dried strawberry powder. Avoid using fresh strawberries, as they contain too much moisture and can ruin the texture of the truffles.
- Freeze-dried fruits offer intense flavor with just a small amount of ingredients. Even a small quantity of strawberry powder will infuse the truffles with amazing strawberry flavor!
Better Than Candy Store Strawberry Truffles!
Recipe FAQs:
- Fresh Strawberries? No, this recipe is specifically designed for freeze-dried strawberries. Fresh or frozen strawberries, or strawberry puree, release too much juice and can ruin the texture of the truffles.
- How do I make Strawberry Powder? Simply blend freeze-dried strawberries in a small blender or food processor until you achieve a fine powder. You can optionally sift it through a fine mesh sieve to remove any seeds or lumps. Use it immediately, as fruit powders tend to become sticky when they absorb moisture from the air.
- Dark Chocolate instead of White Chocolate? Yes, you can, but you’ll need to adjust the ratios because white chocolate has a different amount of cocoa butter compared to dark chocolate. For dark chocolate strawberry truffles, use 180 ml of cream with 180 grams of dark chocolate instead of the quantities listed in the recipe card below.
- How long can truffles be kept at room temperature? Since white chocolate melts faster than dark chocolate, it’s best to store these strawberry truffles in the fridge. They should last for about 1 hour at room temperature before they start to become soft, unless you’re in a very hot environment.
Better Than Candy Store Strawberry Truffles!
TIPS & TROUBLESHOOTING
- Why did the chocolate ganache filling split? This often happens when the emulsion between the chocolate and cream breaks down, causing the fat to separate from the mixture. To fix it, you can try smoothing out the ganache with an immersion blender. Be careful not to move the blender up and down too much to avoid creating too many air bubbles.
- Why is my chocolate truffle mixture not setting? A soft truffle mixture is usually due to insufficient chilling or an incorrect ratio of cream to chocolate. The amount of cream needed can vary based on the cocoa butter content of your chocolate. If the ganache doesn’t set after a few hours, it likely needs less cream or more chocolate.
- How do you fix runny truffles? If the ganache hasn’t set after a few hours in the fridge, you can try freezing it for 15 to 20 minutes to see if it firms up. If that doesn’t work, melt a bit more white chocolate, stir it into the mixture, and chill it again.
Better Than Candy Store Strawberry Truffles!
STORING & FREEZING
- Store these strawberry chocolate truffles in an airtight container in the fridge for up to a week to maintain their best texture. If left at room temperature, they’ll stay good for about 1 hour before the coating starts to soften.
- While I don’t recommend freezing the entire truffles, you can freeze the chocolate and strawberry ganache filling balls for up to a month. When you’re ready to serve them, coat them in melted white chocolate.
Love strawberry? Be sure to check out these other delicious strawberry recipes!
-
Strawberry Crumble Cake
-
Strawberry Cheesecake
-
Strawberry Cream Cheese Muffins
-
Strawberry Rolls
-
Strawberry Oatmeal Crumble Bars
-
Strawberry Crumb Bars
Creamy Strawberry White Chocolate Truffles
These yummy White Chocolate Strawberry Truffles are really simple to make because you only need 3 ingredients. They're great for celebrating special days or as a tasty gift during the Holidays!
Ingredients
- 250 grams White Cooking Chocolate
- 80 ml Thickened Heavy Cream
- 15 grams Freeze Dried Strawberries - or Strawberry Powder - plus extra to garnish
- 150 grams White Cooking Chocolate - for the coating
Instructions
- If you’re starting with whole freeze-dried strawberries, pop them into a blender and blitz until they turn into a fine powder. Then sift it to get rid of any seeds or lumps. If you already have freeze-dried strawberry powder, you’re good to skip this step!
- Gently heat the cream in a small saucepan over low heat. Once it starts to simmer (tiny bubbles at the edges), turn off the heat.
- Chop up the white chocolate into small pieces and toss it into a medium heatproof bowl. Microwave it for 30 seconds to 1 minute—just enough so the bottom starts to soften.
- Now pour the hot cream over the chocolate and let it sit for 2 minutes—don’t stir yet! After that, gently mix until everything melts together into a silky-smooth ganache.
- Stir in the strawberry powder until it’s all blended in.
- Pour your strawberry ganache into a small dish or container, press a piece of plastic wrap directly onto the surface (this keeps it from forming a skin), and pop it in the fridge for at least 3 hours until it firms up.
- Once chilled, scoop out little portions and roll them into bite-sized balls. Place them on a lined tray and either freeze for 15 minutes or keep them in the fridge for 30 minutes to firm up.
- Chop some more white chocolate and melt it in the microwave in 30-second bursts until smooth and creamy.
- Dip each chilled ball into the melted chocolate, making sure it’s fully coated. Gently tap off the excess and place it back on the lined tray.
- If you like, sprinkle a little crushed freeze-dried strawberry on top while the coating is still wet.
- Chill everything in the fridge for at least 30 minutes until the chocolate sets—and they’re ready to enjoy!
Notes
- Only soften the white chocolate slightly—don’t fully melt it. You just want it to start melting around the edges.
- If your ganache looks like it’s split or grainy, no worries! Try using an immersion blender to smooth it out—just go slow and avoid whipping in too much air.
- Chilling time can vary depending on how warm your ganache is and the size of the dish you used. If it still feels soft, give it more time in the fridge.
- If your filling is super soft or sticky when you're trying to roll it, that’s a sign it needs a little more chilling time.
- On the flip side, if the white chocolate coating has gotten too firm and is hard to roll or dip with, just let it rest at room temperature for 15 to 20 minutes to soften up.
- If the coating chocolate has started to set and won’t coat your truffles smoothly, pop it back in the microwave for a few seconds until it’s nice and fluid again.
Pin this delicious recipe on Pinterest to save and share with your foodie friends!
Better Than Candy Store Strawberry Truffles!