These white chocolate strawberry truffles are one of the most impressive desserts I make, and they’re secretly one of the easiest. Six ingredients, no baking, and they look like they came from a fancy chocolate shop.
The secret is freeze-dried strawberries. I process them into a powder and mix them straight into the white chocolate ganache, which gives you this intense strawberry flavor without any of the moisture that fresh strawberries would add. It’s the same trick I use in my strawberry frosting and it works just as well here. The result is creamy, fruity, and tastes like a chocolate-covered strawberry in truffle form.
I make a big batch of these every Valentine’s Day, but they’re just as good for bridal showers, holidays, or any time you want a homemade treat that feels special.
Why You’ll Love This Recipe
Ingredients
Ingredient Notes
- Freeze-dried strawberries – Not the same as dehydrated strawberries, which are chewy. You want the crispy, airy freeze-dried kind. Find them in the dried fruit or snack aisle. Process them into a fine powder in a food processor. Any chunks will make the ganache grainy.
- White chocolate – Quality matters here since white chocolate is the base of the entire truffle. I use Ghirardelli white baking chips. You can also use a white chocolate bar, roughly chopped. Avoid anything labeled “white flavored coating” or “white candy melts,” those aren’t real white chocolate and won’t give you the same creamy ganache.
- Heavy cream – Use heavy whipping cream, not whole milk or half and half. When you heat it, bring it to a simmer only. If you boil it and pour it over the white chocolate, the chocolate will seize and get lumpy.
- Butter – The butter will contribute a little more richness and the perfect mouth feel to the white chocolate truffles.
- Shortening or coconut oil – This goes into the chocolate coating (not the ganache). It helps the white chocolate set with a smooth, even finish and keeps it from melting in your hands the second you pick one up.
The key to intense strawberry flavor
Process the freeze-dried strawberries into a completely fine powder with no chunks. Any larger pieces will make the ganache grainy. Reserve about two tablespoons of the powder before mixing it into the ganache. You’ll use it to sprinkle on top of the dipped truffles, which adds color and a little extra pop of strawberry flavor on the outside.
Recipe FAQs
No. Fresh strawberries add too much moisture and will make the ganache too soft to roll. Freeze-dried strawberries give you concentrated strawberry flavor without any liquid. This is one substitution I really don’t recommend.
Yes. You can use dark or milk chocolate for the ganache, the coating, or both. White chocolate lets the strawberry flavor come through the most, but a dark chocolate coating with a strawberry white chocolate filling is incredible if you want more of a chocolate-covered strawberry vibe.
Yes! Any freeze-dried berry, like freeze-dried raspberries or blueberries, will work in this recipe!
Expert Tips
Storage Instructions
- Refrigerator: Store truffles in an airtight container in the refrigerator for up to 2 weeks. No need to bring them to room temperature first, they’re great eaten straight from the fridge.
- Freezer: Place truffles in a single layer in a freezer-safe bag or container. Freeze for up to 2 months. Let them sit at room temperature for about 20-30 minutes before serving to soften slightly.
Serving Suggestions
These truffles are perfect on their own, but they’re even better as part of a dessert spread. If you’re putting together a gift box or dessert platter, make a batch alongside my gluten-free Oreo balls and peanut butter stuffed chocolate covered dates for a mix of flavors and textures.
Strawberry Truffles
Ingredients
For the strawberry truffles:
- 1½ cups freeze-dried strawberries - divided (1.2 oz, 34g)
- 1½ cups white chocolate chips - 255g, 9 oz
- 2 tablespoons unsalted butter
- ½ cup heavy whipping cream
- ½ teaspoon vanilla extract
For the chocolate coating:
- 1 cup white chocolate chips or chopped white chocolate bar - roughly chopped (170g, 6oz)
- 1 teaspoon coconut oil - or shortening
**Use the toggle button above to turn the instruction photos on and off!
Instructions
Make the Strawberry Powder:
- Add 1½ cups freeze-dried strawberries to a food processor. Process until completely powdered with no visible chunks, about 30-45 seconds. Measure out 2 tablespoons of the powder for topping the strawberry truffles at the end and use the rest for the truffles (approximately 6 tablespoons). Set aside.
Make the Ganache:
- Place 1½ cups white chocolate chips and 2 tablespoons unsalted butter in a large heat-proof bowl. Set aside.
- Pour ½ cup heavy whipping cream into a small saucepan. Heat over low heat until it just begins to simmer. You'll see tiny bubbles forming around the edges. Do not let it boil.
- Pour the hot cream over the white chocolate and butter. Let it sit undisturbed for 2-3 minutes, then stir slowly with a spatula until completely smooth and no white chocolate pieces remain.
- Add ½ teaspoon vanilla extract and the strawberry powder (except the reserved 2 tablespoons). Stir until the ganache is an even pink color throughout.
- Cover the bowl with plastic wrap and refrigerate for 2-3 hours. The ganache is ready when it's firm enough to scoop and hold its shape. If it's still too soft, give it another 30 minutes.
Finish the Truffles:
- Line a baking sheet with parchment paper. Use a tablespoon-sized cookie scoop to portion the ganache, then quickly roll each one into a ball between your palms. Place on the prepared sheet. Refrigerate for 1 more hour.
- Melt the remaining 1 cup white chocolate chips or chopped white chocolate bar with 1 teaspoon coconut oil in a microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring between each one, until smooth. About 60-90 seconds total. Do not overcook.
- Using a fork, dip each truffle into the melted white chocolate, turning to coat completely. Lift out and gently tap the fork against the edge of the bowl to let the excess drip off.
- Place the coated truffle back on the parchment paper and immediately sprinkle with the reserved strawberry powder before the chocolate sets.
- Let the truffles sit at room temperature until the coating is completely firm before serving or storing.
Notes
- Gluten-free check: Every ingredient in this recipe is naturally gluten-free, but always double check your white chocolate packaging. Some brands add barley or other gluten-containing ingredients.
- Storage: Keep truffles in an airtight container in the refrigerator for up to 2 weeks. They’re great eaten straight from the fridge. You can also freeze them for up to 2 months. Let sit at room temperature for 20-30 minutes before serving.
- Use quality white chocolate. Lower quality white baking chips don’t melt well and will make the ganache grainy. I use Ghirardelli white baking chips. White chocolate bars work too. You’ll need about 1 lb total for the ganache and coating.
Omg, these truffles look absolutely delicious!! And it’s my favorite flavor combination – dark chocolate and strawberries 😀 Oh thank you! I’m so glad I’m not the only one who doesn’t like Godiva…yuck! Most people don’t realize that their chocolates are coated in food-grade wax..no thank you! I can’t wait to try these 🙂
Thanks so much Emily! It’s one of my favorite flavor combinations too!!
Can they be frozen after they are made
Hi Kathy, Yes they can be frozen after they are made. They will get a little condensation on the outside as they thaw, but still delicious.