Print

Strawberry White Chocolate Truffles Recipe

Print Recipe

★★★★★

4.8 from 93 reviews

Delightfully creamy and fruity, these Strawberry Truffles combine smooth white chocolate ganache infused with freeze-dried strawberry powder, coated in a luscious white chocolate shell. Perfect for a sweet treat or gifting, these truffles offer a delicate balance of rich chocolate and vibrant strawberry flavor with a melt-in-your-mouth texture.

Ingredients

Scale

Ganache

  • 250 gr White Cooking Chocolate
  • 80 ml Thickened / Heavy Cream
  • 15 gr Freeze Dried Strawberries (or Strawberry Powder, plus extra to garnish)

Coating

  • 150 gr White Cooking Chocolate (for the coating)

Instructions

  1. Prepare Strawberry Powder: Place the freeze-dried strawberries in a small food processor and blend until you get a fine powder. Sift through a thin mesh sieve to remove any seeds or lumps. Skip this step if using pre-made freeze-dried strawberry powder.
  2. Heat Cream: Pour the cream into a small saucepan and warm on low heat until it just starts to simmer, then remove from heat to prevent boiling.
  3. Melt Chocolate for Ganache: Finely chop the 250 grams of white cooking chocolate and place it in a medium heat-proof bowl. Microwave the chocolate in 30-second intervals up to 1 minute until the bottom edges start to melt but not completely melted.
  4. Make Ganache: Pour the hot cream over the chopped chocolate and leave undisturbed for 2 minutes. Then gently stir with a silicone spatula until smooth, shiny ganache forms and all chocolate is fully melted and incorporated.
  5. Add Strawberry Powder: Stir the strawberry powder into the ganache until well combined, distributing the fruity flavor evenly.
  6. Chill Ganache: Pour the mixture into a small dish or airtight container. Cover the surface directly with plastic wrap to prevent skin formation. Refrigerate for at least 3 hours until firm and set.
  7. Shape Truffles: Using a 1.5 tablespoon scoop, portion the chilled ganache. Roll each portion quickly between your palms to form smooth balls and place on a parchment-lined baking sheet. Store these in the freezer for 15 minutes or refrigerator for 30 minutes to firm up.
  8. Melt Coating Chocolate: Finely chop the 150 grams of white cooking chocolate for coating. Melt in a small heat-proof bowl in 30-second increments, stirring after each, until completely smooth and glossy.
  9. Coat Truffles: Using a fork or truffle dipping tool, dip each chilled truffle ball into the melted coating chocolate. Rotate to cover all sides, then gently tap off excess chocolate on the bowl’s edge before placing back onto the parchment-lined tray.
  10. Garnish: Optionally sprinkle some crushed freeze-dried strawberries over the freshly coated truffles before the coating sets to add extra color and flavor.
  11. Set Final Coating: Transfer the coated truffles to the refrigerator and allow to set fully for at least 30 minutes before serving or storing.

Notes

  • When melting chocolate, avoid overheating as white chocolate can easily seize or burn; heats gently and stir often.
  • Covering ganache directly with plastic wrap prevents a skin from forming and keeps texture smooth.
  • Chilling ganache before shaping helps make rolling easier and tidier.
  • Freezing truffles briefly before coating helps maintain shape and prevents melting during dipping.
  • Handle coated truffles gently to avoid cracking the delicate chocolate shell.

Keywords: Strawberry truffles, white chocolate truffles, strawberry chocolate ganache, homemade truffles, no-bake dessert

Find it online: https://lucabites.com/strawberry-white-chocolate-truffles-recipe/