Description
These White Chocolate Strawberry Truffles are a luscious no-bake dessert featuring creamy white chocolate infused with crushed freeze-dried strawberries. Smooth and velvety, these truffles are easy to prepare and perfect for special occasions like Valentine’s Day or any time you crave a sweet treat. Rolled in powdered sugar or extra strawberry dust, they offer a delicate balance of sweet and tangy flavors in bite-sized indulgences.
Ingredients
Scale
Truffle Mixture
- 12 oz white chocolate chips or chopped white chocolate
- ¼ cup heavy cream
- 2 tablespoons unsalted butter
- ¼ cup freeze-dried strawberries, finely crushed
- ½ teaspoon vanilla extract
- Pinch of salt
Coating (Optional)
- Powdered sugar
- Extra crushed freeze-dried strawberries
Instructions
- Heat Cream and Butter: In a small saucepan over low heat, combine the heavy cream and unsalted butter. Stir gently until the butter melts and the mixture is warm but not boiling, ensuring a smooth heat base to melt the chocolate.
- Melt White Chocolate: Remove the saucepan from heat and immediately pour the warm cream and butter mixture over the white chocolate placed in a heatproof bowl. Let it sit for 2–3 minutes to allow the chocolate to soften, then stir until completely smooth. If some chocolate remains unmelted, microwave the mixture in 10-second increments, stirring after each interval, until fully melted and smooth.
- Add Flavorings: Stir in the vanilla extract, a pinch of salt, and the finely crushed freeze-dried strawberries. Ensure the mixture is well combined for a consistent strawberry flavor throughout the truffles.
- Chill Mixture: Cover the bowl and refrigerate the chocolate mixture for 1–2 hours, or until it firms enough to handle and scoop easily.
- Form Truffles: Once chilled, scoop tablespoon-sized portions of the mixture using a spoon or small cookie scoop. Roll each portion between your palms to form smooth balls.
- Coat Truffles: Roll the truffles in powdered sugar or additional crushed freeze-dried strawberries to coat them evenly. This adds a decorative touch and extra texture.
- Store and Serve: Place the finished truffles in an airtight container and store in the refrigerator until ready to serve. They keep well for up to one week or can be frozen for longer preservation.
Notes
- For an extra elegant finish, dip the truffles in melted white chocolate and sprinkle with strawberry dust before the coating sets.
- Truffles can be refrigerated for up to one week or frozen for extended storage.
- Ensure not to overheat the cream and butter mixture to avoid burning the chocolate.
- Use a small cookie scoop for uniform truffle sizes.
