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–+ servings
Strawberry Truffles

Creamy Strawberry Truffles That Melt in Your Mouth

Indulge in these delightful Strawberry Truffles, a no-bake dessert that is customizable, perfect for any occasion.
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Prep Time 1 hour
Chilling Time 1 hour
Total Time 1 hour
Servings: 12 truffles
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Truffle Base
  • 12 oz White Chocolate Chips Can substitute with milk or dark chocolate.
  • 1/4 cup Unsalted Butter Dairy-free butter can be used.
  • 1/2 cup Heavy Cream Dairy-free cream works as an alternative.
  • 1 teaspoon Strawberry Extract Consider using raspberry or cherry extract.
  • 1 teaspoon Vanilla Extract Almond extract can be a substitute.
  • 1 drop Pink Food Coloring Optional for color.
For Coating the Truffles
  • 1/2 cup Powdered Sugar Can use cocoa powder or crushed nuts.

Equipment

  • Heatproof bowl
  • Saucepan
  • Whisk
  • Cookie scoop
  • Parchment paper

Method
 

Step‑by‑Step Instructions for Strawberry Truffles
  1. Melt the white chocolate chips in a heatproof bowl. In a saucepan, melt the unsalted butter and stir in the heavy cream, bringing it to a gentle simmer for about 2 minutes. Pour this over the chocolate chips and let it sit for 1–2 minutes.
  2. Add in the strawberry extract, vanilla extract, and pink food coloring. Whisk until smooth, heating in 10-second increments if needed.
  3. Cover the bowl with plastic wrap and refrigerate the mixture for 30 minutes to 1 hour until firm enough to roll.
  4. Scoop out about 1 to 1.5 tablespoons of the mixture and roll into balls, placing them on a parchment-lined baking sheet.
  5. Roll each ball in powdered sugar and refrigerate again for 30-60 minutes to set completely.

Nutrition

Serving: 1truffleCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 10mgSodium: 25mgPotassium: 50mgSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Store truffles in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.

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