Strawberry White Chocolate Truffles

These strawberry truffles bring together silky white chocolate and a vibrant pop of berry flavor for a treat that looks as good as it tastes. Coated in a sweet sugar dust, they make the perfect centerpiece for dessert tables or a thoughtful homemade gift.

My kitchen is always filled with that signature strawberry aroma when I make these. The kids line up to roll the truffles in sugar and sneak a taste right from the tray.

Ingredients

• White chocolate chips: bring the creamy base that melts smoothly for soft truffles. Look for real cocoa butter in the ingredients for best flavor
• Unsalted butter: adds richness and blends smoothly into the chocolate for that melt-in-your-mouth bite. Choose a good European-style butter if available
• Heavy whipping cream: gives body and helps achieve a silky texture. Stick with full fat for rich results
• Strawberry extract: delivers that signature fruity punch. Use a pure extract for bright authentic taste
• Vanilla extract: warms up the flavors and deepens sweetness. Real vanilla is best if you have it
• Pink food coloring: turns these truffles a stunning hue that looks irresistible. Gel food color creates the most vivid tint with less liquid
• Powdered sugar: finishes each truffle with a delicate sweet coating that melts instantly. Look for extra-fine confectioners’ sugar for a smooth finish

Step-by-Step Instructions

Melt the Butter and Cream:

In a small saucepan set over medium heat melt unsalted butter until fully liquid then stir in heavy whipping cream and wait until the mixture comes to a gentle simmer taking care not to let it boil too rapidly

Soften the Chocolate:

Place white chocolate chips in a heatproof bowl. Once the butter and cream mixture is hot pour it directly over the chocolate. Let it sit for one to two minutes without stirring so the chips begin to melt from the residual heat

Mix in Flavors and Color:

Add in the strawberry and vanilla extracts then add one drop of pink food coloring. Whisk the mixture thoroughly until you achieve a smooth and evenly blended texture making sure there are no lumps or streaks

Ensure Smooth Texture:

If the truffle mixture is not fully melted microwave it in short 15 second bursts stirring each time until perfectly smooth. Be patient so the chocolate does not scorch or seize

Chill the Mixture:

Cover the bowl tightly with plastic wrap and place in the refrigerator. Chill for at least thirty minutes and up to one hour so the mixture firms up enough to be scooped and shaped

Shape the Truffles:

Scoop out portions about the size of a large marble using a metal cookie scoop or a sturdy spoon. Quickly roll the mixture between your palms to form smooth even balls

Coat in Sugar:

Pour powdered sugar into a shallow dish and gently roll each truffle until fully coated. This gives each piece that classic delicate finish

Final Chill:

Arrange finished truffles on a tray then return to the refrigerator for another thirty minutes to an hour so they set and hold their shape for serving

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I absolutely love the strawberry extract in this recipe. I started using it after finding fresh strawberries made my truffles too soft and now I am hooked on that perfect punchy flavor.

Storage Tips

Keep strawberry truffles in an airtight container in the fridge for up to one week. Separate layers with wax paper to keep them looking beautiful. For longer storage freeze in a single layer first then transfer to a zip bag so they do not stick together

Ingredient Substitutions

If strawberry extract is unavailable try raspberry for a delightful twist. Swap pink food color for red or omit for a more natural look. Dark chocolate chips can replace white chocolate for a richer result if you prefer a less sweet truffle

Serving Suggestions

These truffles are lovely with tea or coffee at brunch or as a sweet accent on dessert platters. For a festive touch sprinkle on extra powdered sugar or add heart-shaped sprinkles before the final chill. Box up a batch for teacher gifts or holiday favors

Touch of History

Chocolate truffles have roots in French patisserie and were named for their resemblance to the prized truffle mushroom. Fruity versions like this one are a modern twist that brings bright color and new flavor to the tradition

Frequently Asked Questions

→ Can I use fresh strawberries instead of extract?

Using extract gives a bold flavor and firmer texture. Fresh strawberries can make the mixture too soft and tricky to shape into balls.

→ Do I have to use pink food coloring?

Pink food coloring is optional and only adds a pretty hue. You can skip it without affecting flavor or texture.

→ What's the best way to coat the truffles?

Roll chilled balls in powdered sugar for a light, sweet finish. Be gentle to keep the coating even and smooth.

→ How should these be stored?

Keep truffles in an airtight container in the refrigerator to maintain their texture and flavor. Enjoy within a week.

→ Can I freeze these for later?

Yes, freeze finished truffles in a single layer before transferring to a sealed container. Thaw in the fridge before serving.

→ Why did my chocolate separate when mixing?

If the mixture splits, keep stirring until it comes together smoothly. It may take a bit of time with a whisk or silicone spatula.