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This white chocolate strawberry truffle recipe transforms simple ingredients into delicate, melt-in-your-mouth confections that look as exquisite as they taste. With just three main ingredients, these beautiful pink-hued truffles deliver a sophisticated flavor that balances sweet white chocolate with bright, tangy strawberry notes.
I first made these truffles as a last-minute Valentine's Day gift when I forgot to order something for my partner. They were such a hit that they've become our special tradition every February, and honestly, they taste better than anything from expensive chocolate shops.
Ingredients
- White Cooking Chocolate 250g plus 150g for coating. High quality white chocolate makes all the difference with its velvety cocoa butter content.
- Thickened/Heavy Cream 80ml. The fat content creates that silky ganache texture that melts perfectly on your tongue.
- Freeze Dried Strawberries 15g. These provide intense strawberry flavor without adding moisture that would ruin the texture.
- Additional freeze dried strawberries for garnish. The pop of color and extra flavor makes these truffles truly special.
Step-by-Step Instructions
- Prepare strawberry powder.
- Process freeze dried strawberries in a food processor until they form a fine powder. Sifting removes seeds and lumps for the smoothest texture possible. The vibrant pink powder will distribute evenly throughout your ganache for consistent flavor.
- Heat the cream.
- Warm cream in a saucepan just until it begins to simmer with tiny bubbles appearing around the edges. Be careful not to boil which can change the texture of your final ganache.
- Prepare white chocolate.
- Finely chop the white chocolate to ensure even melting. Give it a brief 30 second microwave warm up to jumpstart the melting process without fully liquefying the chocolate. The smaller the pieces the more evenly they will incorporate with the cream.
- Create the ganache.
- Pour hot cream over the chocolate and allow it to sit undisturbed for two minutes. The heat from the cream gently melts the chocolate while preserving its smooth texture. Stir gently until completely combined into a glossy mixture.
- Add strawberry flavor.
- Incorporate the strawberry powder into the ganache while still warm. Fold gently to distribute evenly throughout the mixture creating that beautiful pink color and ensuring strawberry flavor in every bite.
- Chill the ganache.
- Transfer to a container cover with plastic wrap touching the surface to prevent a skin from forming and refrigerate at least three hours. This firms the ganache to the perfect consistency for rolling.
- Form the truffles.
- Scoop chilled ganache with a small tablespoon measure and quickly roll between palms to form balls. Work quickly as body heat will begin to soften the ganache. Place formed balls on parchment for another chilling.
- Chill formed truffles.
- Place the shaped truffles in the freezer for 15 minutes. This extra chilling ensures they hold their shape during the coating process and helps the chocolate shell set more quickly.
- Prepare coating chocolate.
- Melt additional white chocolate in short microwave bursts stirring between each until completely smooth. Proper tempering here ensures a shiny finish and satisfying snap when bitten.
- Coat the truffles.
- Dip each chilled truffle into melted white chocolate using a fork or specialized dipper. Tap gently to remove excess ensuring a thin even coating that complements rather than overwhelms the ganache center.
- Add garnish.
- Sprinkle crushed freeze dried strawberries over the chocolate coating before it sets. This adds visual appeal and reinforces the strawberry flavor profile while giving a hint of texture.
- Final setting.
- Refrigerate coated truffles for at least 30 minutes until the chocolate coating is completely firm and the truffles maintain their shape at room temperature.
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The freeze dried strawberries are truly the secret ingredient here. I discovered them by accident when looking for natural food coloring alternatives, and their concentrated flavor without added moisture revolutionized my truffle making. My daughter now requests these for her birthday instead of cake every year!
Storage Tips
These truffles keep beautifully in an airtight container in the refrigerator for up to two weeks. The flavor actually improves after 24 hours as the strawberry notes fully infuse the ganache. For best texture allow them to come to room temperature for about 15 minutes before serving so the ganache center becomes perfectly creamy.
Perfect Pairing Suggestions
Serve these truffles alongside a glass of prosecco or champagne for a delightful contrast of bubbles against the creamy chocolate. They also pair wonderfully with afternoon tea especially Earl Grey or a delicate white tea which complements the strawberry notes without overwhelming them.
Troubleshooting Your Ganache
If your ganache splits during mixing showing an oily appearance this indicates the emulsion has broken. Fix this by warming the mixture gently while stirring or using an immersion blender as mentioned in the notes. For truffles that are too soft to roll properly the ganache likely needs more refrigeration time or possibly a touch more chocolate for structure.
Common Queries
- → Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries aren't recommended as they contain too much moisture which would prevent the ganache from setting properly. Freeze-dried strawberries provide intense flavor without additional liquid, maintaining the truffle's structure.
- → How long do these truffles stay fresh?
When stored in an airtight container in the refrigerator, these truffles will stay fresh for up to 1 week. For longer storage, they can be frozen for up to 3 months, though the texture might change slightly upon thawing.
- → Why did my ganache split?
Ganache typically splits when the temperature difference between the chocolate and cream is too extreme, or when stirred too vigorously. To fix a split ganache, try using an immersion blender as mentioned in the notes, or gently warming while stirring.
- → Can I use milk chocolate instead of white chocolate?
While milk chocolate can be substituted, it will significantly change the flavor profile and color. The subtle strawberry flavor works particularly well with white chocolate, allowing the berry notes to shine through. If using milk chocolate, you may need to adjust the cream ratio slightly.
- → What can I use if I don't have a truffle dipper?
A regular dinner fork works well as an alternative to a truffle dipper. Simply balance the truffle on the tines of the fork after dipping in chocolate, tap gently to remove excess, and slide onto parchment paper. Toothpicks or skewers can also work in a pinch.
- → Why do the truffles need to be chilled before coating?
Chilling the truffle centers firms them up, making them easier to handle and dip without melting or falling apart. The temperature contrast between the cold centers and warm chocolate also helps the coating set more quickly and evenly.