Valentines Day Strawberry Truffles (Printable)

Strawberry-infused truffles coated in smooth white chocolate, perfect for gifting or special treats.

# What You’ll 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 for coating
08 - 2 tbsp freeze-dried strawberries, crushed for garnish
09 - Red or pink sprinkles, optional

# How-To:

01 - Place freeze-dried strawberries in a food processor and blend into a fine powder. Reserve 2 tablespoons for garnishing.
02 - Combine 7 oz white chocolate and heavy cream in a heatproof bowl. Melt gently over a pot of simmering water using a double boiler method, stirring constantly until smooth.
03 - Remove from heat and stir in powdered strawberries, softened butter, vanilla extract, and salt until fully incorporated.
04 - Cover the bowl and refrigerate for 1 hour or until the mixture becomes firm enough to scoop with a spoon.
05 - Line a baking sheet with parchment paper. Scoop out heaping teaspoons of truffle mixture and roll into uniform balls. Place on the prepared sheet and freeze for 30 minutes.
06 - Melt 10.6 oz white chocolate in a heatproof bowl over simmering water until smooth and fluid.
07 - Using a fork, dip each chilled truffle ball into the melted chocolate to achieve full coverage. Tap off excess chocolate and return to the baking sheet.
08 - Immediately sprinkle each truffle with reserved strawberry powder and sprinkles if desired, before the chocolate coating hardens.
09 - Allow truffles to set completely at room temperature or refrigerate for faster setting before serving.

# Expert Advice:

01 -
  • They look like tiny jewels but taste like fluffy strawberry clouds wrapped in white chocolate.
  • No fancy equipment needed, just patience and a double boiler you probably already own.
  • People genuinely think you spent all day making these, when really it's mostly waiting time.
02 -
  • White chocolate seizes if even a drop of water gets into it, so use a dry bowl and dry utensils every single time or you'll have grainy, broken filling.
  • Don't skip the freezing step before coating—room temperature filling will melt right through the chocolate and you'll end up with flat puddles instead of truffles.
03 -
  • Buy your white chocolate from a baking supply store rather than the supermarket—it's usually better quality and won't taste waxy or artificial.
  • If your hands are warm, run them under cold water before rolling the filling into balls so you don't accidentally melt them.
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