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A close-up shot showcases delicious White Chocolate Strawberry Truffles, perfect for a sweet treat.

Irresistible White Chocolate Strawberry Truffles

These White Chocolate Strawberry Truffles are a delightful homemade treat, combining a smooth white chocolate shell with a burst of sweet and tangy strawberry flavor. This recipe guides you through creating these little treasures, perfect for impressing friends and family.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound fresh strawberries, hulled
  • 12 ounces high-quality white chocolate, finely chopped
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter, softened
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • 4 ounces white chocolate, finely chopped for dipping
  • Freeze-dried strawberries, crushed for garnish

Equipment

  • Food processor or blender
  • Saucepan
  • Heat-safe bowl
  • Whisk
  • Plastic wrap
  • Cookie scoop or spoon
  • Parchment-lined baking sheet
  • Fork or dipping tools (optional)
  • Double boiler or microwave-safe bowl (optional)
  • Airtight container

Method
 

  1. Wash and hull the strawberries.
  2. Puree the strawberries in a food processor or blender until smooth.
  3. Simmer the puree in a saucepan over low heat, stirring frequently, until reduced to about 1/4 cup. This should take 15-20 minutes.
  4. Let the puree cool completely.
  5. Place the finely chopped white chocolate in a heat-safe bowl.
  6. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil!
  7. Pour the hot cream over the white chocolate. Let it sit for about a minute to soften the chocolate.
  8. Gently whisk the cream and chocolate together until smooth and completely melted.
  9. Stir in the softened butter, vanilla extract, and salt until well combined.
  10. Gently fold the cooled strawberry puree into the white chocolate ganache until evenly incorporated.
  11. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the ganache.
  12. Refrigerate for at least 4 hours, or preferably overnight, until the ganache is firm enough to roll.
  13. Once the ganache is firm, use a small cookie scoop or spoon to scoop out portions of the ganache.
  14. Roll each portion between your palms to form a smooth ball.
  15. Place the rolled truffles on a parchment-lined baking sheet.
  16. Return the baking sheet to the refrigerator for at least 30 minutes to allow the truffles to firm up again before dipping.
  17. If dipping, melt the remaining white chocolate in a double boiler or in the microwave in 30-second intervals, stirring in between, until smooth.
  18. Dip each truffle into the melted white chocolate, using a fork or dipping tools to coat it completely.
  19. Place the dipped truffle back on the parchment-lined baking sheet.
  20. Immediately sprinkle the dipped truffles with crushed freeze-dried strawberries or sprinkles, if desired.
  21. Alternatively, roll the chilled truffles in cocoa powder, powdered sugar, or crushed freeze-dried strawberries instead of dipping.
  22. Return the truffles to the refrigerator for another 15-20 minutes to allow the coating to set completely.
  23. Store the truffles in an airtight container in the refrigerator for up to a week.
  24. Let them sit at room temperature for a few minutes before serving to soften slightly.
  25. Enjoy!

Notes

If the ganache is too soft, chill it longer or melt more white chocolate and stir it in. If it's too hard, let it sit at room temperature or warm it in the microwave in short intervals. For variations, try adding strawberry liqueur, citrus zest, or dipping in dark chocolate. You can also roll the truffles in chopped nuts or strawberry dust.