Strawberry Truffles Recipe

There’s something magical about homemade truffles. They’re velvety, rich, and feel like little bites of luxury. These strawberry truffles are no exception. With their creamy white chocolate base and a burst of strawberry flavor, they’re the perfect treat for Valentine’s Day, birthdays, or just because you deserve something sweet.

Strawberry Truffles Recipe

I still remember the first time I made these truffles. It was a chilly afternoon, and I wanted something decadent but different from the usual chocolate desserts. After a bit of experimenting, I landed on this strawberry-infused creation. The first bite was heavenly—soft, melt-in-your-mouth goodness with a delicate balance of white chocolate and fresh strawberry flavor. Now, they’ve become a staple in my kitchen, especially when I want to impress guests or make a simple yet elegant homemade gift.

A little background on truffles

Truffles have been around for centuries, originating in France as a confection made from chocolate and cream. Traditionally, they’re rolled in cocoa powder to resemble the famous underground fungi of the same name. Over the years, variations have exploded, from nut-covered to fruit-infused versions like this one. While dark chocolate is the classic base, white chocolate offers a sweet and creamy alternative that pairs beautifully with strawberry.

Let’s talk ingredients

White chocolate chips: These form the base of the truffle, creating that smooth, creamy texture. If you don’t have white chocolate chips, a chopped white chocolate bar works just as well. Look for high-quality chocolate with cocoa butter for the best results.

Unsalted butter: Adds richness and helps the chocolate melt smoothly. If you only have salted butter, you can use it, but skip any added salt.

Heavy whipping cream: This is essential for creating the ganache-like texture that makes truffles so silky. Don’t substitute with milk or half-and-half, as they won’t give the same consistency.

Strawberry extract: This provides the concentrated strawberry flavor. If you want a more natural alternative, try freeze-dried strawberry powder for a fruity punch.

Vanilla extract: Enhances the sweetness and rounds out the flavors.

Pink food coloring: Completely optional, but it gives the truffles that lovely pastel pink hue.

Powdered sugar: Used for rolling the truffles, it adds a light sweetness and a touch of elegance. If you prefer, you can roll them in finely crushed freeze-dried strawberries for extra flavor.

Strawberry Truffles Recipe

Essential kitchen tools

Medium bowl: You’ll need this to mix the truffle base. A glass or metal bowl works best for heat resistance.

Small saucepan: Used to heat the butter and cream mixture. If you have a double boiler, that’s another great option for melting chocolate gently.

Whisk or spatula: Helps combine all the ingredients smoothly.

Cookie scoop or spoon: Makes portioning the truffles easier and ensures they’re all the same size.

Baking sheet or plate: For chilling the truffles before rolling. Lining it with parchment paper prevents sticking.

Step-by-step: making strawberry truffles

Start by placing your white chocolate chips in a medium bowl. This ensures they’re ready for the hot cream mixture.

Melt the butter in a small saucepan over medium heat. Once melted, stir in the heavy whipping cream and bring it to a gentle simmer. Keep a close eye on it—if it boils too hard, it might separate.

As soon as the mixture reaches a simmer, pour it over the white chocolate chips. Let it sit for about 1 to 2 minutes. This allows the heat to soften the chocolate before stirring.

Add the strawberry extract, vanilla extract, and a drop of pink food coloring. Whisk everything together until the mixture is smooth and well combined. If you notice unmelted chocolate bits, pop the bowl in the microwave for 15-second intervals, stirring each time, until fully melted.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to 1 hour. The mixture should firm up but still be scoopable.

Using a cookie scoop or spoon, take about 1 to 1½ tablespoons of the chilled mixture and roll it into a ball between your palms. It may be a little sticky at first, but working quickly helps.

Roll each truffle in powdered sugar, coating them evenly. If you want an extra decorative touch, roll them a second time just before serving for a fresh, snowy look.

Refrigerate the truffles for another 30 minutes to 1 hour to set before enjoying.

Strawberry Truffles Recipe

Fun variations to try

For a fruity boost, roll the truffles in crushed freeze-dried strawberries instead of powdered sugar.

To make them extra fancy, dip them in melted dark chocolate and drizzle with white chocolate for a beautiful contrast.

For a gluten-free or dairy-free version, use dairy-free white chocolate and swap the butter and cream for coconut cream. The coconut flavor complements the strawberry beautifully.

Want a boozy twist? Add a teaspoon of strawberry liqueur for a grown-up dessert option.

Serving and presentation ideas

These truffles look stunning on a dessert platter, especially if you mix them with other flavors like chocolate or lemon truffles. Place them in mini cupcake liners for a polished touch. If gifting, arrange them in a small box with tissue paper for a homemade treat that feels extra special.

What to pair them with

A cup of hot coffee or a glass of champagne complements the sweetness beautifully. If you prefer non-alcoholic options, a berry tea or vanilla latte is a great match.

Storing and reheating tips

Store these truffles in an airtight container in the refrigerator for up to a week. For longer storage, freeze them for up to a month and let them thaw in the fridge before serving. They taste best chilled, but if you like a softer texture, let them sit at room temperature for a few minutes before eating.

Scaling the recipe

Need more truffles? Simply double or triple the ingredients. The chilling time may be slightly longer if you’re making a large batch. If you want a smaller batch, halve the ingredients and adjust chilling times as needed.

Common mistakes and how to fix them

If your mixture is too soft to roll, it may need more chilling time. Pop it back in the fridge for another 30 minutes.

If your chocolate isn’t melting smoothly, it may have seized due to overheating. Try adding a teaspoon of warm heavy cream and stirring gently.

If your truffles are too sweet, rolling them in unsweetened cocoa powder instead of powdered sugar can help balance the flavor.

Give these strawberry truffles a try

These truffles are incredibly easy to make and perfect for sharing. Whether you’re making them for a special occasion or just a sweet treat for yourself, they’re guaranteed to impress. Feel free to experiment with flavors and have fun in the kitchen. I’d love to hear how they turn out for you, so leave a comment or share your creations!

Strawberry Truffles Recipe

FAQ

Can I use milk chocolate instead of white chocolate?
You can, but the strawberry flavor won’t be as prominent since milk chocolate has a stronger taste.

What if I don’t have strawberry extract?
You can blend freeze-dried strawberries into a powder and mix it into the chocolate.

Can I make these ahead of time?
Yes! They store well in the fridge for up to a week, making them great for prepping ahead.

Do I have to use food coloring?
No, the truffles taste the same without it. It’s just for a fun visual touch.

Why are my truffles melting when I roll them?
If your hands are warm, try chilling them for a few minutes before rolling.

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Strawberry Truffles Recipe

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These creamy strawberry truffles are rich, smooth, and bursting with flavor. Perfect for any occasion!

  • Total Time: 1 hour 20 minutes (including chilling)
  • Yield: 12 1x

Ingredients

Scale
  • 1 cup white chocolate chips
  • ¼ cup unsalted butter
  • 3 tablespoons heavy whipping cream
  • ½ teaspoon strawberry extract
  • ¼ teaspoon vanilla extract
  • 1 drop pink food coloring
  • ¼ cup powdered sugar

Instructions

Start by placing your white chocolate chips in a medium bowl. This ensures they’re ready for the hot cream mixture.

Melt the butter in a small saucepan over medium heat. Once melted, stir in the heavy whipping cream and bring it to a gentle simmer. Keep a close eye on it—if it boils too hard, it might separate.

As soon as the mixture reaches a simmer, pour it over the white chocolate chips. Let it sit for about 1 to 2 minutes. This allows the heat to soften the chocolate before stirring.

Add the strawberry extract, vanilla extract, and a drop of pink food coloring. Whisk everything together until the mixture is smooth and well combined. If you notice unmelted chocolate bits, pop the bowl in the microwave for 15-second intervals, stirring each time, until fully melted.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to 1 hour. The mixture should firm up but still be scoopable.

Using a cookie scoop or spoon, take about 1 to 1½ tablespoons of the chilled mixture and roll it into a ball between your palms. It may be a little sticky at first, but working quickly helps.

Roll each truffle in powdered sugar, coating them evenly. If you want an extra decorative touch, roll them a second time just before serving for a fresh, snowy look.

Refrigerate the truffles for another 30 minutes to 1 hour to set before enjoying.

Notes

Serving and presentation ideas

These truffles look stunning on a dessert platter, especially if you mix them with other flavors like chocolate or lemon truffles. Place them in mini cupcake liners for a polished touch. If gifting, arrange them in a small box with tissue paper for a homemade treat that feels extra special.

  • Author: Soraya
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Dessert

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