These strawberry truffles are sweet, fruity, and creamy with a hint of vanilla. If you’ve never made truffles at home before, they’re so easy to do with minimal ingredients! All you need are 6 simple ingredients.
The secret to perfect strawberry truffles is to use freeze-dried strawberries instead of fresh strawberries. The freeze-dried strawberries will provide a concentrated and intense strawberry flavor to the truffles, while the white chocolate will add a creamy and smooth texture.
And the good news is that you don’t have to eat them all at once! You can store them in the refrigerator for up to a week, allowing you to savor them whenever you have a sweet tooth.
You’ll love this recipe because:
- Freeze-dried strawberries – These can typically be found in the dried fruit or snack section of grocery stores, and are great for adding intense strawberry flavor without the extra moisture that fresh strawberries would bring.
- White chocolate – Look for high-quality white chocolate chips, like Ghiradelli white baking chips. You can also use white chocolate bars instead and just roughly chop them, which I have done many times. I just happened to have chocolate chips this time.
- Heavy cream – This is what will give you a rich and creamy white chocolate filling. You want to use heavy whipping cream for this recipe. You can’t use whole milk in its place. When you heat the heavy cream, be sure you only bring it to a simmer and not to a boil.
- Butter – Unsalted butter is recommended for this recipe to avoid adding any extra saltiness to the truffles. The butter will contribute a little more richness and the perfect mouth feel to the white chocolate truffles.
- Vanilla – For the best flavor, use pure vanilla extract rather than imitation vanilla.
- Shortening – This is used in the chocolate coating to help the chocolate set properly and prevent it from melting too quickly in your hands. If you don’t have shortening, you can use coconut oil instead.
These strawberry truffles are very easy to make with just 6 ingredients. The steps below with matching photos are not the full recipe but are meant to help you see the recipe being made at various stages.
Pay special attention to the fineness of the dried strawberry powder, the texture of the strawberry truffle mixture before refrigerating, the texture of the strawberry mixture after chilling, the size of the strawberry truffles, and the truffle dipping process in the melted white chocolate.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
I do not recommend using fresh strawberries for this recipe because they will add too much moisture and not enough strawberry flavor to the truffles. Use only freeze-dried strawberries in this recipe.
You can use milk or dark chocolate in this recipe. I find the white chocolate lets the strawberry flavor shine through a bit more. But, you can also use white chocolate in the filling and then use dark chocolate for the chocolate coating for a chocolate covered strawberry truffle.
Yes! Any freeze-dried berry, like freeze-dried raspberries or blueberries, will work in this recipe!
hints & tips
- Storage: Store leftover truffles in an airtight container in the refrigerator for up to 2 weeks. No need to let them come to room temperature, just eat straight from the refrigerator.
- Freezer Option: You can freeze leftover truffles for longer storage. Place strawberry truffles in a freezer-safe bag or container and freeze for up to 2 months. Let sit at room temperature to soften slightly for about 20-30 minutes before serving.
Did you make this recipe?
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For the strawberry truffles:
- 1 ½ cups freeze-dried strawberries (divided (1.2 oz, 34g))
- 1 ½ cups white chocolate chips (255g, 9 oz)
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
For the chocolate coating:
- 1 cup white chocolate chips or chocolate bar (roughly chopped (170g, 6oz))
- 1 teaspoon coconut oil
- Add the freeze-dried strawberries to a food processor. Process until the strawberries are pulverized into a fine powder. 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.
- Add 1 1/2 cups white chocolate chips and the butter to a large heat-proof bowl. Set aside.
- Add the heavy cream to a small saucepan. Heat over low heat until the cream simmers. Be sure to not let the cream boil.
- Pour the hot cream over the white chocolate chips and butter. Let sit for 2-3 minutes to soften the chocolate chips.
- Then, stir the mixture until the white chocolate chips have melted and the mixture is smooth.
- Add the dried strawberry powder to the white chocolate mixture. Stir until combined.
- Cover the bowl and then refrigerate for 2-3 hours, until the strawberry white chocolate mixture is firm.
- Line a baking sheet with parchment paper, wax paper, or a silicone baking mat.
- Use a tablespoon to scoop out the strawberry white chocolate ganache. Roll the ganache into small balls and then place on the prepared baking sheet. Refrigerate for an additional hour.
- Add the remaining 1 cup of white chocolate chips and coconut oil to a microwave-safe bowl. Microwave at 50% power in 30-second increments, stirring in between each set, until the white chocolate is melted and smooth. Do not over cook as the chocolate will burn. This should take about 60-90 seconds total.
- Dip the strawberry truffles into the melted white chocolate and tap off any excess chocolate. Place back on the baking sheet and sprinkle with the remaining 2 tablespoons of strawberry powder, if desired.
- Let the chocolate strawberry truffles set completely before serving.
- If you are using white chocolate chips, be sure they are high quality. Lower quality white chocolate baking chips will not melt well and will compromise the texture of the truffles. If you can, use white chocolate bars instead. You’ll need about 1 lb of white chocolate total for the truffles and white chocolate coating.
- Freeze-dried strawberries are found in bags near the dried fruit in the grocery store. You cannot use fresh strawberries in their place.
- If you have celiac disease or are on a gluten-free diet, be sure to double check all ingredient packaging or call the manufacturer to ensure they are gluten-free.