Looking for a quick, easy, and impressive dessert? These fancy white chocolate strawberry truffles taste amazing and don't require a lot of prep work. Family and friends will be delighted with the sweet strawberry flavor and lovely texture of these homemade truffles. Grab a few ingredients from your pantry, and let's get baking!
Want to see our latest recipes? Subscribe to our email newsletter to get our latest recipes, fun food facts, food puns, and behind the scenes news about our blog.
Like most truffle recipes, these strawberry truffles don't take a lot of ingredients. Since you're working with fewer ingredients, it's important to make sure that each one tastes good and is good quality.
- White Chocolate: don't use chips here; make sure to chop up a baking bar instead.
- Strawberries: fresh ones have too much moisture, so we're using freeze-dried ones here. Fortunately, these are easy to find at Walmart or to order online.
- Dairy: we'll be using cream and a touch of butter to make the ganache smooth and creamy.
- Icing Sugar: Since the truffle mixture was still a little sticky after chilling, I rolled each ball in icing sugar.
- Dark Chocolate: I drizzled some on top for a decoration.
How to Make
Place the freeze-dried strawberries in a sandwich bag and crush them into a powder with a meat mallet or rolling pin.
Chop the white bar chocolate into small chunks.
Heat the cream until it is warm (about 110-115 F), then add the butter and whisk until it has melted.
Add the white chocolate and stir until it has fully melted and the ganache is smooth.
Mix in the strawberry powder.
Chill the ganache until it is firm enough to scoop, at least 1 hour.
Roll the ganache into bite-sized truffles, then drizzle with melted chocolate and refrigerate for 10 minutes.
Enjoy these dainty and delicious treats!
What do these strawberry truffles taste like?
These dainty treats have a strong strawberry flavor with hints of vanilla from the white chocolate. They have a little bit of texture from the crushed, freeze-dried strawberries mixed into the the ganache, and a hint of bitterness from the dark chocolate drizzle on top. Keep in mind that the exact flavors will vary depending upon the taste of the ingredients that you use.
How do you thicken ganache?
If you follow a recipe for ganache properly, you shouldn't have to thicken it. However, if your ganache is too runny, you can thicken it by adding more chocolate and by chilling it for 1-2 hours. In order for a ganache to be firm enough to roll into balls, it needs to chill and harden up first.
How do you shape truffles?
The easiest way is to grab a spoon and scoop the chilled ganache mixture out of its bowl. Place the scoops on a large cookie sheet that's been lined with wax paper or parchment. Then, you can roll the scoops of ganache into truffles with your hands.
If you want to save time, using a small cookie scoop (2-3 teaspoons) is a great way to speed up the process. Be sure that your scoop can handle stiff mixtures, though!
How do you keep truffles from melting?
The best way is keep them in the fridge. Especially if you live in a hot climate or if it's summertime, truffles can melt quickly. Make sure to take these strawberry truffles out of the fridge about 30 minutes to an hour before enjoying them, though, as they won't melt in the mouth if they are cold.
Can I freeze strawberry truffles?
You absolutely can! Simply seal them in an airtight container or in a zip-top freezer bag and freeze for up to 3 months. Defrost the strawberry truffles at room temperature, not in the microwave.
- Vegan: use vegan cream (like coconut cream), vegan butter, and vegan chocolate.
- Fancy: dip the strawberry ganache balls into more white chocolate and sprinkle them with crushed freeze-dried strawberries.
- Dark Chocolate: swap the white for dark.
- Be sure to use chopped baking bars, not chocolate chips. Chips can cause the ganache to seize from the additives that are in them.
- Make sure not to overheat the cream, or it can cause the ganache to seize. A range of 110-115°F is a good temperature.
- Speed up the process by using a small cookie scoop.
Other Bite-Sized Treats You'll Love
If you liked this recipe and found it helpful, give it some love by sharing!
The pleasure of a 5-star review would be greatly appreciated!
White Chocolate Strawberry Truffles
- Place the freeze-dried strawberries in a sandwich bag, press out the air, and seal it shut. Use a rolling pin or meat mallet to crush the strawberries into a powder with only a few small chunks remaining.
- Unwrap the white chocolate baking bars and use a sharp knife to chop them into small pieces.
- Warm the cream until it reaches about 110-115 F. (Here's my favorite thermometer.) You can do this in a small saucepan over gentle heat or in a double boiler. Add the butter and whisk until it is fully melted.
- Add the chopped chocolate to the warm cream and stir with a flexible spatula until all the chocolate has melted. You may need to pop the saucepan or double boiler back on the heat for a few seconds to make sure there are no lumps of unmelted chocolate.
- Stir the powder into the ganache until it is well mixed. It will thicken the mixture slightly.
- Refrigerate the ganache uncovered for at least 1 hour. The ganache is ready to roll when you can scoop it out of the bowl and it can hold its shape.
- Roll the chilled ganache mixture into balls. If you find that the truffles are sticky, roll them in icing sugar.
- Melt the dark chocolate in a double boiler and pour it into the corner of a sandwich bag. Twist the top and snip off the tip to create a piping bag, then drizzle the melted chocolate over the truffles. Chill for 10 minutes to allow the chocolate to set.
- Serve the truffles chilled or at room temperature.
- It's very important to use finely chopped baking bars, not chips, for the ganache. White chocolate chips contain additives that can cause the ganache to seize and not be smooth and creamy.
- Be careful not to overheat the cream, or it can cause the ganache to seize. 110-115 F is the sweet spot.
- Use a small cookie scoop to quickly portion the truffles.