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 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.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert