White Chocolate Strawberry Truffles
White Chocolate Strawberry Truffles
Equipment
- Food processor or blender (for pureeing the strawberries)
- Small saucepan (for heating the cream)
- Heatproof mixing bowl
- Spoon or melon baller (for shaping the truffles)
- Baking sheet and parchment paper (for chilling)
Ingredients
- 1 cup of fresh strawberries (or you can use 1/2 cup of strawberry puree)
- 8 oz. of high-quality white chocolate
- 1/2 cup of heavy cream
- 1 tsp of vanilla extract
- A pinch of sea salt
- 1/4 cup of crushed graham crackers or finely chopped pistachios (for coating)
Notes
Step-by-Step Guide to Making the Perfect White Chocolate Strawberry Truffles
Step 1: Prepare the Strawberries
Start by washing your fresh strawberries gently. Remove the stems, and then either chop them finely or blend them into a puree using a food processor or blender. If you prefer a smoother filling, I’d recommend using the puree. It gives the truffles such a velvety texture! Step 2: Heat the Cream
In a small saucepan, heat the heavy cream over medium heat. Once it starts to simmer, take it off the stove. You don’t want it to boil, just to get nice and warm. Step 3: Melt the White Chocolate
Chop up the white chocolate into small pieces. Then, add it to the hot cream and stir gently until it melts into a smooth, shiny mixture. This is the part where the magic happens! Step 4: Add the Strawberry Puree
Once your chocolate and cream are perfectly combined, add the strawberry puree. You’ll also want to add a little splash of vanilla extract and a pinch of sea salt to balance out the sweetness. Stir it all together—it’ll smell so heavenly! Step 5: Chill the Mixture
Now it’s time for a little patience. Place the mixture in the fridge for about 1-2 hours, or until it’s firm enough to handle. This is when the flavors have a chance to meld together. Step 6: Shape the Truffles
Once the mixture is chilled, use a spoon or melon baller to scoop out small portions of the mixture and gently roll them into balls with your hands. Take your time here—each truffle is a little piece of love, after all! Step 7: Coat the Truffles
Now, here’s where you can get a little creative. I like to roll my truffles in crushed graham crackers or finely chopped pistachios for a little crunch, but you could also dip them in more white chocolate or dust them with cocoa powder. The possibilities are endless! Step 8: Chill Again
Place the coated truffles onto a baking sheet lined with parchment paper and put them back in the fridge for an hour to set completely.
Using Fresh Strawberries vs. Strawberry Puree You can absolutely use fresh strawberries, but if you want a smoother truffle filling, strawberry puree will give you that creamy consistency you’re looking for. Fresh strawberries provide a little more texture, which can be lovely, but if you want your truffles to be as smooth as possible, go for the puree!
Start by washing your fresh strawberries gently. Remove the stems, and then either chop them finely or blend them into a puree using a food processor or blender. If you prefer a smoother filling, I’d recommend using the puree. It gives the truffles such a velvety texture! Step 2: Heat the Cream
In a small saucepan, heat the heavy cream over medium heat. Once it starts to simmer, take it off the stove. You don’t want it to boil, just to get nice and warm. Step 3: Melt the White Chocolate
Chop up the white chocolate into small pieces. Then, add it to the hot cream and stir gently until it melts into a smooth, shiny mixture. This is the part where the magic happens! Step 4: Add the Strawberry Puree
Once your chocolate and cream are perfectly combined, add the strawberry puree. You’ll also want to add a little splash of vanilla extract and a pinch of sea salt to balance out the sweetness. Stir it all together—it’ll smell so heavenly! Step 5: Chill the Mixture
Now it’s time for a little patience. Place the mixture in the fridge for about 1-2 hours, or until it’s firm enough to handle. This is when the flavors have a chance to meld together. Step 6: Shape the Truffles
Once the mixture is chilled, use a spoon or melon baller to scoop out small portions of the mixture and gently roll them into balls with your hands. Take your time here—each truffle is a little piece of love, after all! Step 7: Coat the Truffles
Now, here’s where you can get a little creative. I like to roll my truffles in crushed graham crackers or finely chopped pistachios for a little crunch, but you could also dip them in more white chocolate or dust them with cocoa powder. The possibilities are endless! Step 8: Chill Again
Place the coated truffles onto a baking sheet lined with parchment paper and put them back in the fridge for an hour to set completely.
Using Fresh Strawberries vs. Strawberry Puree You can absolutely use fresh strawberries, but if you want a smoother truffle filling, strawberry puree will give you that creamy consistency you’re looking for. Fresh strawberries provide a little more texture, which can be lovely, but if you want your truffles to be as smooth as possible, go for the puree!