Strawberry Truffles

5 from 2 votes

These strawberry truffles are quick and easy to prepare and make the perfect edible gift for the holidays or Valentine's Day. They're so fun to make and decorate!

Prep Time20

Chilling Time2

Total Time2 20

Course: Chocolate, Dessert, Snacks, Sweets

Cuisine: British

Servings: truffles

Calories: 111kcal

Author: Sasha Hooper

Equipment

Ingredients

12 ounces white chocolate 340g
¾ cup double (heavy) cream 190g
8 tablespoons freeze dried strawberries 40g, blended into a powder and the seeds sieved out.
1 teaspoon vanilla extract
⅛ teaspoon fine salt
7 ounces milk chocolate 200g

Toppings

1 ounce white chocolate melted for a drizzle
2 tablespoons freeze dried strawberries crumbled

Instructions

Blend the freeze dried strawberries into a fine powder and sieve the seeds out. You want a fine powder with none of the seeds.
8 tablespoons freeze dried strawberries
Finely chop the white chocolate and place in a heatproof bowl and melt either over a pan of gently simmering water or in the microwave (in 30 second bursts)
12 ounces white chocolate
In a small saucepan, heat the cream over a gentle heat until almost boiling. Remove from heat. Stir the hot cream into the melted white chocolate to create a smooth white chocolate ganache.
¾ cup double (heavy) cream
Stir the vanilla extract, freeze dried strawberry powder and a pinch of salt into the white chocolate ganache, then gently stir it all together until the mixture is pink and smooth. Leave to cool and then place in the fridge to set for at least two hours, or overnight.
1 teaspoon vanilla extract, ⅛ teaspoon fine salt
Take a heaped teaspoonful of the mixture and roll it between your hands to form a ball. Place onto a lined baking sheet and return to the fridge to harden again.
Finely chop the dark chocolate and place in a small bowl. Place the bowl over a pan of simmering water (make sure the water does not touch the bowl) and allow to melt, stirring occasionally. Remove from heat. Cool slightly.
7 ounces milk chocolate
Using a fork, dip each truffle into the chocolate until fully coated. Once coated, place each truffle onto a baking sheet lined with parchment paper and allow to set. You can place them in the fridge to set if you like. Drizzle with melted white chocolate (we love to stir in some more strawberry powder to make it pink!) and sprinkle with some crushed dried strawberries.
1 ounce white chocolate, 2 tablespoons freeze dried strawberries

Notes

Make sure you use a good quality white chocolate to make the ganache. White chocolate chips don't work as well as a good quality chocolate bar.
Use a melon baller to scoop a heaped teaspoon for your strawberry truffle balls.
If your ganache doesn't set fully in the fridge, you can remelt it and add some more white chocolate to melt then reset it in the fridge.
You will have too much milk chocolate to coat the strawberry truffles, but it makes it easier to dip them in. Use the leftovers in some chocolate moulds.

Nutrition