Valentines Day Strawberry Truffles (Printable Version)

Strawberry-infused truffles wrapped in smooth white chocolate, ideal for gifting or special occasions.

# 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 and Decoration

07 - 10.5 oz white chocolate, chopped
08 - 2 tbsp freeze-dried strawberries, crushed
09 - Red or pink sprinkles, optional

# How To Make:

01 - Place freeze-dried strawberries in a food processor and blend into a fine powder. Reserve 2 tablespoons for garnishing.
02 - In a heatproof bowl, combine 7 oz 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 and 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 10.5 oz 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 - 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.

# Cooking Tips:

01 -
  • They look impossibly elegant but require no fancy equipment or culinary school training.
  • The white chocolate melts on your tongue while the strawberry filling gives you this subtle, sophisticated punch of flavor.
  • You can make them ahead and they're the kind of gift that makes people think you spent all day in the kitchen.
02 -
  • Don't skip the double boiler—direct heat will scorch white chocolate and make it seize, turning it into an unusable mess that even patience won't fix.
  • Those frozen truffles are essential; if you try to dip them at room temperature, they'll fall apart in the melted chocolate and you'll end up with chocolate-covered sadness.
03 -
  • Keep your chocolate fork wet by dipping it in hot water between each truffle so the chocolate releases easily instead of building up and making a mess.
  • Make a double batch because the moment someone tastes one, the rest will vanish faster than you'd expect, and you'll wish you'd planned ahead.
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