Strawberry Truffles Recipe

There’s something magical about homemade truffles. They’re rich, creamy, and feel like an indulgence, yet they’re surprisingly easy to make. These strawberry truffles are no exception. With their velvety texture, delicate strawberry flavor, and a hint of vanilla, they melt in your mouth with every bite. Whether you’re making them for a special occasion or just to satisfy a sweet craving, they’re guaranteed to impress.

this RECIPE

I first made these truffles for a Valentine’s Day treat, thinking they’d be a fun little experiment. I expected them to be good, but I wasn’t prepared for how addictive they’d be. After rolling the first batch in powdered sugar, I popped one into my mouth—and immediately knew I had to make another batch because there was no way these were lasting until dessert. The combination of white chocolate and strawberry extract creates a nostalgic, almost strawberry shortcake-like flavor, while the soft, creamy center is pure heaven.

The sweet history behind truffles

Traditional chocolate truffles originated in France and were named after the luxurious black truffle mushrooms they resemble. Classic truffles are made with dark chocolate ganache, but over the years, variations using white and milk chocolate have become just as popular. These strawberry truffles put a fruity twist on the traditional recipe, making them a perfect treat for spring and summer.

What you need for these dreamy strawberry truffles

Every ingredient in this recipe plays an important role in creating the perfect texture and flavor. Here’s what makes each one special:

• White chocolate chips – These form the base of the truffle, giving them their rich, creamy texture. Use high-quality white chocolate for the best results. If you don’t have chips, a chopped white chocolate bar works just as well.
• Unsalted butter – Adds extra creaminess and a smooth mouthfeel. If using salted butter, just skip adding extra salt to balance the flavor.
• Heavy whipping cream – This is what creates the luscious, melt-in-your-mouth consistency. No substitutes here—lighter creams won’t give the same texture.
• Strawberry extract – The key to the truffles’ fruity flavor. If you don’t have strawberry extract, a spoonful of freeze-dried strawberry powder can be blended in as an alternative.
• Vanilla extract – Enhances the sweetness and rounds out the flavor. Pure vanilla extract is best, but artificial vanilla works in a pinch.
• Pink food coloring – Totally optional, but it gives the truffles a beautiful pastel pink hue. Without it, they’ll have a more subtle color.
• Powdered sugar – The final touch that keeps them from sticking and adds a light sweetness. For a twist, try rolling them in crushed freeze-dried strawberries for an extra fruity punch.

Tools you’ll need

• A small saucepan for melting the butter and heating the cream
• A medium mixing bowl to hold the chocolate and mix everything together
• A whisk for smooth, lump-free truffle filling
• Plastic wrap to cover the mixture while it chills
• A small cookie scoop or spoon for portioning the truffles evenly
• Your hands for rolling—prepare to get a little messy!

Making strawberry truffles step by step

1. Prepare the chocolate – Add the white chocolate chips to a medium bowl and set aside. This ensures they’re ready for the hot cream mixture.
2. Melt the butter and heat the cream – In a small saucepan, melt the butter, then stir in the heavy whipping cream. Bring it to a gentle simmer over medium heat, making sure not to boil it.
3. Combine with the chocolate – Pour the hot mixture over the white chocolate chips and let it sit for about a minute to soften. This is key for a smooth melt.
4. Mix in the flavors – Add the strawberry extract, vanilla extract, and pink food coloring. Whisk everything together until smooth. If the chocolate isn’t fully melted, microwave it in 15-second intervals, stirring in between, until it’s completely smooth.
5. Chill the mixture – Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to an hour, or until firm enough to scoop.
6. Roll into truffles – Use a small spoon or scoop to form 1 to 1½-inch balls. Roll them gently between your palms, then coat them in powdered sugar.
7. Chill again – Place the truffles back in the fridge for another 30 minutes to 1 hour. This final chill helps them firm up perfectly before serving.

Fun ways to customize these truffles

• Chocolate-covered version – Instead of rolling in powdered sugar, dip the truffles in melted white or dark chocolate for a decadent outer shell.
• Vegan option – Use dairy-free white chocolate and coconut cream in place of heavy cream. The texture will be slightly different but still delicious.
• Nutty twist – Roll the truffles in finely chopped pistachios or almonds instead of powdered sugar for extra crunch.
• Berry explosion – Mix in finely crushed freeze-dried strawberries for a more intense strawberry flavor.
• Boozy treat – A splash of strawberry liqueur in the mixture makes these perfect for an adults-only indulgence.

Serving and presentation tips

These truffles make a gorgeous gift when placed in a decorative tin or box. For an elegant dessert platter, arrange them with fresh strawberries and white chocolate curls. If serving at a party, place each truffle in a mini cupcake liner for a polished look.

What to drink with your strawberry truffles

• Champagne – The bubbles and light acidity balance the sweetness beautifully.
• Strawberry milkshake – For an extra indulgent treat, serve these with a thick strawberry milkshake.
• Espresso – The slight bitterness of coffee contrasts nicely with the creamy white chocolate.

Storing and keeping them fresh

These truffles should be stored in an airtight container in the refrigerator, where they’ll stay fresh for up to a week. If you want to keep them longer, freeze them for up to a month. Just let them sit at room temperature for about 10 minutes before eating.

Scaling up or down

If you want to make a double batch, simply double all the ingredients. The chilling time may be slightly longer, but everything else remains the same. For a smaller batch, halve the ingredients—just be aware that working with very small amounts can be a little tricky.

Troubleshooting common issues

• Too soft to roll? Pop the mixture back in the fridge for another 20 minutes to firm up.
• Chocolate isn’t melting smoothly? Try stirring in a teaspoon of warm heavy cream to help it blend.
• Truffles sweating in the fridge? This can happen if they’re stored in a humid environment. Keep them in an airtight container with a paper towel to absorb excess moisture.

Time to make some truffles!

Now that you’ve got everything you need to whip up these dreamy strawberry truffles, it’s time to get rolling. Whether you’re making them for a special occasion or just as a little treat for yourself, they’re bound to be a hit. Let me know how yours turn out—and if you try any fun variations, I’d love to hear about them!

FAQs

1. Can I use milk chocolate instead of white chocolate?
You can, but it will change the flavor significantly. White chocolate lets the strawberry flavor shine, while milk chocolate will make them taste more like a strawberry milkshake.

2. Can I skip the food coloring?
Absolutely! The truffles will still taste amazing, just with a more natural cream color.

3. How long do these truffles last?
They keep for about a week in the fridge or a month in the freezer.

4. Can I make these without an extract?
You can substitute freeze-dried strawberry powder for a natural strawberry flavor, though it won’t be as intense.

5. Can I roll them in something other than powdered sugar?
Yes! Try cocoa powder, shredded coconut, or finely chopped nuts for a different twist.

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