Introduction

These strawberry truffles offer a delightful twist on classic white chocolate treats, infused with the sweet, tangy flavor of freeze-dried strawberries. Perfect for special occasions or a luxurious homemade gift, they’re surprisingly simple to make and absolutely delicious.

The image shows several round, white chocolate covered strawberry balls with smooth white shells sprinkled lightly with red bits on top. One ball is cut in half, revealing a pinkish interior mixed with small strawberry pieces, giving it a speckled texture. Bright red strawberries with green leaves surround the balls, adding fresh color contrast. The entire scene is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g white cooking chocolate
80 ml thickened or heavy cream

15 g freeze-dried strawberries (or strawberry powder, plus extra to garnish)
150 g white cooking chocolate (for the coating)

Instructions

Step 1: Place the freeze-dried strawberries in a small food processor and blend until fine. Sift through a thin mesh sieve to remove any seeds or lumps. Skip this step if you are using strawberry powder.
Step 2: Heat the cream in a small saucepan over low heat until it just starts to simmer, then remove from the heat.

Step 3: Finely chop 250 g of white cooking chocolate and place it in a medium heat-proof bowl. Microwave in 30-second bursts until the bottom just begins to melt.
Step 4: Pour the hot cream over the chopped chocolate and let sit for 2 minutes without stirring. Then gently stir until the chocolate melts completely and the mixture is smooth and shiny.
Step 5: Add the strawberry powder to the ganache and stir until fully combined.

Step 6: Transfer the ganache to a small dish or airtight container. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin forming. Chill in the refrigerator for at least 3 hours until firm.
Step 7: Using a 1.5 tablespoon scoop, portion out the ganache and roll each into a ball between your hands. Place them on a baking sheet lined with parchment paper. Chill in the freezer for 15 minutes or the fridge for 30 minutes.
Step 8: Finely chop 150 g of white chocolate for the coating and melt it in the microwave in 30-second increments, stirring in between, until smooth.

Step 9: Dip each chilled truffle ball into the melted chocolate, using a fork or truffle dipper to coat completely. Tap off excess chocolate gently and return the truffle to the lined tray.
Step 10: Optionally, sprinkle crushed freeze-dried strawberries on top of the coated truffles before the chocolate sets.
Step 11: Refrigerate the truffles for at least 30 minutes to fully set the coating before serving.

Tips & Variations

Use high-quality white chocolate for the best flavor and smoother texture.
If you can’t find freeze-dried strawberries, substitute with natural strawberry powder or finely crushed dried strawberries.
For extra flavor, add a teaspoon of vanilla extract to the cream before heating.

Try rolling the truffles in finely chopped nuts or coconut flakes instead of coating them for a different texture.

Storage

Store your strawberry truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to one month and thaw in the refrigerator before serving. Allow refrigerated truffles to come to room temperature for a few minutes to enhance their flavor and texture.

How to Serve

The image shows several small round white chocolate balls with a smooth outer layer and a creamy pink filling inside, speckled with tiny bits of red, suggesting strawberry pieces. The focus is on one cut piece placed centrally, revealing the soft, textured pink interior. Around the chocolate balls, there are bright red strawberries with green leafy tops, adding contrast and freshness. The background is a white marbled surface, enhancing the clean and bright feel of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular fresh strawberries instead of freeze-dried?

Fresh strawberries contain moisture that will affect the texture of the ganache, making it too soft, so it’s best to use freeze-dried strawberries or strawberry powder for the right consistency.

What if my ganache is too soft to roll?

If your ganache is too soft, chill it longer in the refrigerator until it is firm enough to scoop and shape. You can also place it briefly in the freezer, but watch carefully to prevent it from freezing solid.