Strawberry Truffles

5 from 1 vote

These white chocolate strawberry truffles taste like they came from a fancy chocolate shop, but they're only 6 ingredients and no baking. The freeze-dried strawberry powder gives them the most intense strawberry flavor, and the white chocolate ganache is ridiculously creamy. I make a big batch every Valentine's Day.

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Prep Time 25

Cook Time 5

Chilling Time 4

Total Time 4 30

Servings 24 servings

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

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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.

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