Strawberry Chocolate White Truffles

Strawberry Chocolate Truffles with White Chocolate Coating are my secret to effortless elegance on holiday platters showers or even just a Saturday night treat. Deeply chocolatey centers meet crisp white chocolate and are crowned with the juiciest strawberries — it is a bite that feels special every time.

These truffles came to the rescue when I forgot a birthday cake I whipped them up last minute and they were gone before I could blink Everybody asked for the recipe and now they are my go-to treat for impressing friends

Ingredients

• Dark or semi sweet chocolate: gives the center its rich flavor Choose bars over chips for smoother melting and a deeper flavor
• Heavy cream: makes the ganache luscious and velvety Look for high butterfat content for best results
• Butter: adds gloss and helps the filling set use unsalted for control
• Vanilla extract: brightens the chocolate flavor always use pure extract if you can
• Crushed chocolate cookies or wafers (optional): perfect for adding extra crunch I often use chocolate graham crackers
• White chocolate for the coating: opt for high quality with real cocoa butter for a shiny finish and easy melting
• Sprinkles: both chocolate and white pearl types create a stunning contrast Pick ones without artificial aftertaste
• Fresh strawberries: a burst of color and freshness Choose small glossy berries with their stems intact

Step by Step Instructions

Prepare the Ganache Base:

Pour heavy cream into a small saucepan and gently heat on medium until it just starts to simmer tiny bubbles at the edges but no boiling is key so the chocolate will blend perfectly

Scatter chopped dark chocolate:

in a heatproof bowl and pour the hot cream evenly over it Let stand for one minute to allow the heat to soften the chocolate

Using a spatula:

stir slowly from the center outward until completely glossy and smooth Add softened butter and vanilla extract and continue stirring until fully incorporated The ganache should look creamy with a slight sheen

Optional Crunch:

If using crushed chocolate cookies gently fold into the ganache now to avoid deflating the mixture This gives a delightful crunch to the final truffles and keeps things interesting

Chill the ganache:

in the refrigerator for one to two hours until it becomes firm enough to scoop You should be able to make a small mound without it collapsing

Shape the Truffles:

Scoop out heaping teaspoons of chilled ganache and roll quickly between your palms to form neat balls Try not to handle for too long or they will melt from your touch

As you finish each truffle:

place on a parchment lined tray to keep them from sticking When all are formed chill again for twenty to thirty minutes until solid

Coat With White Chocolate:

Melt white chocolate gently using either a microwave in short bursts or over a simmering water bath Stir often Take care not to overheat or the chocolate will become grainy

Take one chilled truffle at a time:

and dip using a fork or a dipping tool Let excess chocolate drip off and return the truffle to the tray

While still tacky:

sprinkle with chocolate and white pearl sprinkles so they adhere and create a festive look Work quickly in batches so the sprinkles stick before the coating hardens

Strawberry Topping:

Press a fresh hulling strawberry gently onto the top of each truffle before the coating sets The white chocolate will hold the berry in place as it firms up giving every truffle a showstopping finish

Save

I always look forward to the strawberries My kids call these fairy hats and love helping stick the berries on top It has become an annual tradition for us to make these together around Valentine Day and they always taste even sweeter when shared

Storage Tips

To keep truffles fresh store in a single layer inside an airtight container with parchment between layers to prevent sticking Place in the refrigerator where they will stay good for up to five days Do not leave out too long as the strawberries can lose their shine and texture

Ingredient Substitutions

Swap semi sweet chocolate for dark if you want a milkier flavor If you cannot find high quality white chocolate try a blend of white chocolate chips with a tablespoon of coconut oil for easier coating If you need dairy free use coconut cream and dairy free chocolates for both the filling and coating

Serving Suggestions

Serve these dreamy truffles after dinner with espresso for a restaurant style finish They also make a gorgeous party centerpiece or boxed up as edible gifts I love putting them on a pretty tray with extra fresh berries and mint for extra color

Cultural and Historical Context

Chocolate truffles have European roots traditionally dusted with cocoa powder as a nod to the real fungi truffles The addition of bright berries and crunchy coatings is a modern twist that combines French chocolate making with the love of fresh fruit found in many summer desserts

Recipe FAQs

→ What type of chocolate works best for the center?

Choose high-quality dark or semi-sweet chocolate for a rich, velvety filling and smooth texture.

→ How can I keep the coating smooth and glossy?

Melt white chocolate gently over low heat or in short microwave bursts, stirring until just fluid for best results.

→ Is it necessary to use crushed cookies inside?

Crushed cookies add crunch but are optional; feel free to keep the center purely creamy if you prefer.

→ How should I store these treats and how long do they last?

Store in an airtight container in the fridge, and enjoy within five days for maximum freshness.

→ Any tips for attaching the strawberries securely?

Press strawberries gently into the coating before the chocolate sets so they adhere firmly while remaining fresh.

→ Can I make them in advance for gifting?

Yes, prepare them a day ahead and chill; present in paper cups for an attractive, personal touch.