Valentines Day Strawberry Truffles (Printable Version)

Strawberry-infused truffles coated with creamy white chocolate, ideal for a romantic treat or elegant gift.

# What You Need:

→ Strawberry Truffle Filling

01 - 4.2 oz freeze-dried strawberries
02 - 7 oz white chocolate, chopped
03 - 2 fl oz heavy cream
04 - 1 oz unsalted butter, softened
05 - 0.5 tsp vanilla extract
06 - Pinch of salt

→ Coating & Decoration

07 - 10.6 oz white chocolate, chopped
08 - 2 tbsp freeze-dried strawberries, crushed
09 - Red or pink sprinkles, optional

# Steps:

01 - Place freeze-dried strawberries in a food processor and blend into a fine powder. Set aside 2 tablespoons for garnishing.
02 - In a heatproof bowl, combine white chocolate and heavy cream. Melt gently over a pot of simmering water using a double boiler method, stirring until smooth.
03 - Remove from heat. Stir in powdered strawberries, softened butter, vanilla extract, and salt until fully combined.
04 - Cover the bowl and refrigerate for 1 hour or until the mixture is firm enough to scoop.
05 - Line a baking sheet with parchment paper. Scoop out heaping teaspoons of truffle mixture and roll into balls. Place on the prepared sheet and freeze for 30 minutes.
06 - Melt white chocolate in a heatproof bowl over simmering water until smooth.
07 - Using a fork, dip each chilled truffle ball into the melted chocolate to coat. Tap off excess chocolate and return to the baking sheet.
08 - Immediately sprinkle each truffle with reserved strawberry powder and sprinkles, if using, before the coating sets.
09 - Allow truffles to set completely at room temperature or refrigerate for quicker setting.

# Expert Pointers:

01 -
  • They look like you spent hours in a fancy chocolaterie, but you'll actually make them in an afternoon.
  • The freeze-dried strawberries give you that concentrated berry flavor without any watery mess.
  • They're the kind of gift that makes people genuinely pause and say wow before eating them.
02 -
  • If your chocolate gets too thick while coating, don't panic—just set the bowl back over warm water for ten seconds to loosen it slightly.
  • The freeze-dried strawberries need to be actually freeze-dried, not regular dried, because regular ones have moisture that will make your filling grainy.
03 -
  • If white chocolate clumps while melting, remove from heat immediately and whisk in a teaspoon of coconut oil to salvage it.
  • Room temperature dipping is easier than scorching hot melted chocolate—let your coating cool slightly for better control and a thicker set.
Go Back