Strawberry White Chocolate Truffles Recipe
Delicious and elegant strawberry truffles made with creamy white chocolate ganache infused with freeze-dried strawberry powder, coated in rich milk chocolate, and finished with a delicate white chocolate drizzle and crushed strawberry topping. Perfect for special occasions or as a luxurious homemade treat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 35 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
Truffle Ganache
- 12 ounces white chocolate (340g), finely chopped
- ¾ cup double (heavy) cream (190g)
- 8 tablespoons freeze dried strawberries (40g), blended into a powder and sieved to remove seeds
- 1 teaspoon vanilla extract
- ⅛ teaspoon fine salt
Chocolate Coating and Decoration
- 7 ounces milk chocolate (200g), finely chopped
- 1 ounce white chocolate (melted for drizzle)
- 2 tablespoons freeze dried strawberries (crumbled)
Instructions
- Prepare Strawberry Powder: Blend the freeze dried strawberries into a fine powder and sieve out the seeds to achieve a smooth, fine powder without any seeds.
- Melt White Chocolate: Finely chop the white chocolate and melt it in a heatproof bowl over a pan of gently simmering water or in the microwave in 30-second bursts, stirring occasionally.
- Heat Cream: In a small saucepan, gently heat the cream until almost boiling, then remove from heat.
- Create Ganache: Stir the hot cream into the melted white chocolate to make a smooth ganache.
- Add Flavorings: Mix in the vanilla extract, freeze dried strawberry powder, and a pinch of salt until the mixture is pink and smooth.
- Chill Ganache: Let the ganache cool, then refrigerate it for at least two hours or overnight to set.
- Form Truffles: Take a heaped teaspoon of the chilled ganache mixture and roll it between your hands to form a ball. Place each ball onto a lined baking sheet and return to the fridge to harden again.
- Melt Milk Chocolate: Finely chop the milk chocolate and melt it over simmering water, making sure the bowl doesn't touch the water. Stir occasionally and remove from heat. Cool slightly.
- Coat Truffles: Using a fork, dip each truffle fully into the melted milk chocolate, then place them onto a parchment-lined baking sheet.
- Set and Decorate: Allow the chocolate coating to set at room temperature or in the fridge. Drizzle melted white chocolate over the truffles and sprinkle with crumbled freeze dried strawberries for decoration.
Notes
- To achieve the best texture, ensure the freeze dried strawberry powder is very fine and seed-free.
- Keep the truffles refrigerated if not serving immediately to maintain their shape and freshness.
- You can experiment with dark chocolate instead of milk chocolate for coating if preferred.
- Make sure no water gets into the chocolate while melting to prevent seizing.
- These truffles can be stored in an airtight container in the fridge for up to one week.
