Strawberry Truffles Recipe

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These homemade strawberry truffles with a silky white chocolate ganache, beautiful blush pink center, and sweet strawberries-and-cream flavor will make you feel like a professional chocolatier in your own kitchen.

Prep Time30

Chilling Time6

Total Time6 30

Recipe Author Lynn April

Servings: 36 truffles

Ingredients

▢ 12 ounces (340g) quality white chocolate¹ finely chopped
▢ 8 medium to large fresh strawberries
▢ 1 Tablespoon (15mL) heavy cream
▢ ¼ cup (30g) powdered sugar for rolling²

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Instructions

Place the chopped white chocolate in a large heat-proof bowl and set aside.
12 ounces (340g) quality white chocolate1
Remove the stems and tops of the strawberries, then place them in a blender or food processor and process until pureed.
8 medium to large fresh strawberries
Strain the mixture through a fine mesh strainer to remove the seeds and flesh, then remove ¼ cup of puree and pour it into a small saucepan. If you don't have ¼ cup of puree, process more strawberries until you do.
Add the heavy cream to the saucepan, then heat the mixture over medium heat, stirring frequently, until it starts to bubble. Allow the mixture to simmer for 30-60 seconds, then remove from the heat and immediately pour evenly over the chopped chocolate. Allow the strawberry mixture to sit and melt the chocolate for 1 minute.
1 Tablespoon (15mL) heavy cream
Use a large silicone spatula or wooden spoon to stir the chocolate and strawberry mixture slowly, moving in one direction the whole time, until there are no more streaks of white chocolate. If your chocolate is being stubborn, carefully microwave the bowl on medium power for 30 seconds and stir again.
Once there are no more white chocolate streaks and the mixture is smooth, cover it with plastic wrap pressed to the surface of the mixture. Allow to sit at room temperature for 1 hour, then transfer to the refrigerator for at least 6 hours (I always chill mine overnight). After chilling, the ganache mixture will be smooth and soft, but still manageable by hand.
When you are ready to roll your truffles, line a large baking sheet with parchment paper or silicone baking mats. Pour powdered sugar or sprinkles into a bowl and set aside.
¼ cup (30g) powdered sugar
Measure desired amount of ganache based on how big you want the truffles to be (I use a melon baller or a mini cookie scoop which is 1 teaspoon size), roll between your hands into a ball³, then roll in the powdered sugar or sprinkles. Place on the baking sheet.
Continue this process until you have used all of the ganache. Serve immediately or cover tightly and chill in the refrigerator until ready to serve. Be sure truffles are stored in a single layer as they are easily manipulated since they are so soft. Truffles can be frozen for up to 2 months. To thaw, leave them in the fridge overnight.

Notes

White chocolate: you must use high quality white chocolate in this recipe, and not white chocolate morsels or white melting candy, which don’t have the correct liquid ratio to make this ganache set up. My favorite brands of white chocolate bars are Ghirardelli or Lindt.
Powdered sugar and/or sprinkles: I use a combination of powdered sugar and sanding sugar for my truffles. You could also use nonpareils but the color will bleed.
Rolling truffles: I find it easiest to wipe my hands clean after making each truffle. This may sound tedious, but it helps keep things smooth and clean.
Coat in chocolate: you can also coat your truffles in chocolate like a true truffle would be. I recommend a semi-sweet or dark chocolate to offset the sweetness of the white chocolate, but you can use any flavor you prefer.

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.