Why You’ll Love This Recipe

Strawberry Truffles are a delicious balance of sweet, tart strawberry flavor and smooth, rich chocolate. The creamy center is made with real strawberries and chocolate, creating a melt-in-your-mouth experience with every bite. The truffles are versatile and can be coated in various toppings like chopped nuts, sprinkles, or a dusting of cocoa powder. They are perfect for sharing at parties, giving as gifts, or simply enjoying as an indulgent treat. The recipe is also quite simple, making it accessible to beginner bakers as well as seasoned ones.

Ingredients

For the Strawberry Filling:

1 cup freeze-dried strawberries (or fresh strawberries, puréed)
1/2 cup heavy cream
8 oz white chocolate (or semi-sweet chocolate, depending on preference)
1 teaspoon vanilla extract

For the Coating:

8 oz milk or dark chocolate (for dipping)
Sprinkles, chopped nuts, or cocoa powder (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Strawberry Filling:

Prepare the strawberries: If using freeze-dried strawberries, crush them into a powder in a food processor or blender. If using fresh strawberries, purée them in a blender or food processor, then strain out excess liquid.
Heat the cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat just before it boils.
Melt the chocolate: Chop the white chocolate into small pieces and add it to the warm cream. Stir until completely smooth and the chocolate has fully melted.
Add strawberry puree: Stir in the strawberry powder or purée and vanilla extract into the cream mixture. Allow the mixture to cool to room temperature.
Chill the mixture: Transfer the mixture to a bowl and refrigerate for 2-3 hours, or until it’s firm enough to scoop into balls.

Shape the Truffles:

Scoop the truffles: Once the filling has chilled and set, use a melon baller or teaspoon to scoop out small amounts of the strawberry mixture. Roll the mixture into small balls with your hands. Place the truffles on a baking sheet lined with parchment paper.
Chill again: Return the truffles to the refrigerator for another 30 minutes to firm up before dipping.

Coat the Truffles:

Melt the coating chocolate: In a heatproof bowl, melt the milk or dark chocolate in the microwave in 20-30 second intervals, stirring in between, or melt it over a double boiler until smooth.
Dip the truffles: Using a fork or toothpick, dip each strawberry truffle into the melted chocolate, making sure it’s completely covered. Tap the fork gently on the side of the bowl to remove excess chocolate.
Decorate (optional): If desired, roll the dipped truffles in sprinkles, chopped nuts, or dust with cocoa powder while the chocolate is still wet.
Set the truffles: Place the dipped truffles back on the parchment paper to set. Let them cool at room temperature for about 30 minutes, or refrigerate for 15 minutes to speed up the process.
Serve: Once the chocolate coating has hardened, your Strawberry Truffles are ready to be enjoyed!

Store the Truffles:

Storage: Store the truffles in an airtight container in the refrigerator for up to 1 week. They can also be frozen for up to 2-3 months—just allow them to thaw at room temperature before serving.

Servings and Timing

Servings: 12-16 truffles (depending on size)
Preparation time: 20 minutes (plus chilling time)
Cooking time: 5 minutes (for melting chocolate)
Total time: 3-4 hours (including chilling)

Variations

Dark chocolate truffles: Use dark or semi-sweet chocolate for a richer flavor and less sweetness.
Different coatings: Instead of rolling in cocoa powder or sprinkles, try rolling the truffles in chopped toasted coconut, crushed graham crackers, or mini chocolate chips.
Add a filling: For an extra twist, add a dollop of raspberry jam or a small piece of fresh strawberry to the center before coating them in chocolate.

Storage/Reheating

Storage: Store truffles in an airtight container in the refrigerator for up to a week. For longer storage, freeze them for up to 3 months.
Reheating: Truffles don’t need reheating, but if you prefer them a little softer, let them sit at room temperature for 10-15 minutes before serving.

FAQs

1. Can I use fresh strawberries instead of freeze-dried?

Yes, you can use fresh strawberries, but you’ll need to purée and strain them to remove excess liquid. Freeze-dried strawberries give a more concentrated flavor without adding moisture.

2. How do I make the truffles less sweet?

To reduce the sweetness, use dark or semi-sweet chocolate for the coating, and you can also adjust the amount of sugar or sweetener used in the filling.

3. Can I make these truffles without dairy?

Yes, you can use dairy-free alternatives such as coconut milk and dairy-free chocolate. There are also dairy-free options for heavy cream and white chocolate.

4. Can I make these truffles ahead of time?

Absolutely! These truffles can be made a day or two in advance. Just store them in the refrigerator in an airtight container.

5. How do I keep the chocolate from cracking?

Let the truffles cool completely at room temperature before storing them in the fridge. This helps the chocolate harden evenly, preventing cracks.

6. Can I use other fruit in place of strawberries?

Yes, you can use other fruits like raspberries, blueberries, or even mango puree. Just be sure to adjust the amount of fruit and sugar to balance the flavors.

Conclusion

Strawberry Truffles are the perfect blend of creamy chocolate and sweet, fruity flavor. These decadent treats are easy to make and can be customized to your preferences, whether you want them with dark chocolate, extra fruit, or a variety of coatings. They’re ideal for any occasion—whether you’re celebrating a special event, gifting them to someone special, or just treating yourself. The combination of rich chocolate and fresh strawberries will leave you craving more with every bite!