Strawberries and Cream Truffles
Indulge in the decadent elegance of homemade Strawberries and Cream Truffles, a bite-sized treat that’s as delightful to make as it is to eat. This recipe combines the luxuriously smooth texture of white chocolate with the vibrant flavor of freeze-dried strawberries, creating a creamy, fruity center that’s perfectly complemented by a crisp white chocolate shell. Infused with a hint of strawberry extract for an extra burst of flavor, these truffles are finished with a dusting of pink sanding sugar or sprinkles for a playful, eye-catching touch. With only 30 minutes of hands-on prep time, this recipe yields 20 truffles, making it a crowd-pleasing dessert ideal for gifting, special occasions, or simply treating yourself to a gourmet moment at home. Perfect for fans of fruity confections and easy-to-make desserts, Strawberries and Cream Truffles are destined to impress!
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Recipe Information
Ingredients
- 300 grams White chocolate
- 100 milliliters Heavy cream
- 20 grams Freeze-dried strawberries
- 20 grams Unsalted butter
- 50 grams Powdered sugar
- 1 teaspoon Strawberry extract
- 200 grams White chocolate (for coating)
- 50 grams Pink sanding sugar or sprinkles (optional)
Instructions
Finely chop the white chocolate (300 grams) and place it in a heat-resistant bowl.
In a small saucepan over low heat, warm the heavy cream until it just begins to simmer, not boil.
Pour the hot cream over the chopped white chocolate and let it sit for 2–3 minutes. Then stir until smooth and combined.
In a food processor or blender, grind the freeze-dried strawberries into a fine powder.
Add the strawberry powder, softened unsalted butter, powdered sugar, and strawberry extract to the white chocolate mixture. Stir thoroughly to combine.
Cover the bowl with plastic wrap and refrigerate the mixture for 2–3 hours, or until firm enough to scoop.
Scoop small portions of the mixture (about 1 tablespoon each) and roll them into balls between your palms. Place the balls on a parchment-lined baking sheet, then freeze for 30 minutes to make them easier to coat.
Melt the coating white chocolate (200 grams) in a heat-resistant bowl over a pot of simmering water, or in short intervals in the microwave, stirring frequently.
Using a fork or skewer, dip each truffle into the melted white chocolate, ensuring it is fully coated. Let the excess drip off before placing it back on the parchment-lined sheet.
While the coating is still wet, sprinkle pink sanding sugar or sprinkles on top for decoration, if desired.
Allow the truffles to set completely at room temperature or in the refrigerator for about 15 minutes.
Once set, transfer the truffles to an airtight container. Store in the refrigerator for up to a week.
Nutrition Facts
Calories |
182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 14% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 18 mg | 1% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 20.2 g | ||
| Protein | 1.2 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 0.1 mg | 0% | |
| Potassium | 70 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
