Go Back
Homemade Strawberry Truffles
Alyssa

Homemade Strawberry Truffles

Treat yourself to Homemade Strawberry Truffles! These creamy, delightful bites are simple to make and perfect for satisfying your sweet tooth.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 cup white chocolate chips: These provide the base for your truffles offering a creamy and sweet flavor that complements the strawberries beautifully.
  • ¼ cup unsalted butter: This adds richness and helps to create a smooth texture when melted with the chocolate.
  • 3 tbsp heavy whipping cream: Incorporating cream into the mixture ensures a velvety consistency making every bite melt in your mouth.
  • ½ tsp strawberry extract: This enhances the fruity flavor giving the truffles an authentic strawberry taste.
  • ¼ tsp vanilla extract: Vanilla adds depth to the flavor profile ensuring the sweetness is well-rounded.
  • 1 drop of pink food coloring: While optional this adds a pop of color to your truffles, making them visually appealing.
  • ¼ cup powdered sugar: Perfect for dusting the outside of the truffles it adds sweetness while helping to prevent them from sticking together.

Method
 

  1. Begin by melting the butter: In a small saucepan, melt ¼ cup unsalted butter over low heat. Stir occasionally to ensure it doesn't burn.
  2. Add heavy whipping cream: Once the butter is melted, add 3 tablespoons of heavy whipping cream to the saucepan and gently simmer the mixture for 2-3 minutes, allowing it to blend together.
  3. Combine with white chocolate chips: Remove the saucepan from the heat and pour the warm mixture over 1 cup of white chocolate chips. Let it sit for 1-2 minutes to soften the chocolate.
  4. Mix in extracts and color: After resting, stir the chocolate mixture until smooth. Add ½ teaspoon of strawberry extract, ¼ teaspoon of vanilla extract, and 1 drop of pink food coloring. Blend well until everything is fully incorporated.
  5. Chill the mixture: Cover the bowl and refrigerate the truffle mixture for 30-60 minutes. This will help it firm up, making it easier to scoop.
  6. Scoop and roll: Once chilled, use a small cookie dough scooper to scoop the mixture and roll it into balls. Aim for about one inch in diameter for each truffle.
  7. Coat with powdered sugar: For the finishing touch, roll each truffle in ¼ cup of powdered sugar until fully coated, giving them a lovely, sweet exterior.
  8. Final chill before serving: Place the coated truffles on a parchment-lined tray and refrigerate for an additional 30-60 minutes before serving. This allows them to set properly.