Description
Delight in these luscious Strawberry White Chocolate Truffles, combining fresh strawberry flavor with creamy white chocolate and a touch of rich cream cheese. Perfectly bite-sized and coated in silky chocolate, these truffles make an impressive and easy treat for celebrations like Christmas, Valentine’s Day, or Easter.
Ingredients
Scale
For the Truffle Base
- 1 cup white chocolate chips
- 2/3 cup fresh strawberries
- 1 (8 ounce) box cream cheese, softened
- 1/4 cup powdered sugar
For the Coating
- 1 1/2 cups chocolate chips
- 1 1/2 teaspoons coconut oil (optional, divided as 1 tsp and 1/2 tsp)
Instructions
- Melt White Chocolate: Melt 1/2 cup of white chocolate chips according to the package instructions, typically using either a microwave or double boiler method until smooth and fully melted.
- Prepare Truffle Mixture: In a food processor, combine the strawberries, softened cream cheese, melted white chocolate, and powdered sugar. Pulse the ingredients until the mixture is smooth and creamy, ensuring even incorporation of flavors.
- Freeze Mixture: Transfer the mixture to a freezer-proof bowl, cover tightly, and freeze for 2 hours to firm up the base for easier shaping.
- Form Truffle Balls: Using a small cookie scoop, portion out about 16 balls and place them onto a cookie sheet lined with wax paper. Return the tray to the freezer for 1 hour to further firm the shapes.
- Roll Truffles: Remove the truffle balls from the freezer and gently roll them into smooth, round 1-inch balls using your hands. Place the rolled truffles back onto the wax paper-lined baking sheet, then freeze for an additional hour to solidify.
- Melt Coating Chocolate: In a small bowl, combine the chocolate chips and 1 teaspoon of coconut oil (if using). Microwave at 50% power for 1 minute, stir, and continue microwaving in 30-second intervals at 50% power, stirring between each, until the chocolate is smooth and fully melted.
- Dip Truffles: Carefully dip each frozen truffle into the melted chocolate, ensuring it is fully coated. Place the coated truffles back onto the wax paper-lined sheet and freeze for 10 minutes to set the coating.
- Drizzle White Chocolate: Melt the remaining white chocolate chips along with 1/2 teaspoon of coconut oil in 30-second intervals at 50% power, stirring until smooth. Drizzle this melted white chocolate over the chocolate-coated truffles for decoration.
- Chill Final Truffles: Place the decorated truffles in the refrigerator to set completely before serving. Keep refrigerated until ready to enjoy.
Notes
- Use fresh strawberries in the food processor for a vibrant and natural fruity flavor.
- The coconut oil is optional but helps create a smooth, glossy chocolate coating.
- These truffles are easy to make with basic kitchen tools like a food processor and microwave, requiring no special candy-making skills.
- Perfect for holiday celebrations such as Christmas, Valentine’s Day, or Easter gifting and entertaining.
Nutrition
- Serving Size: 1 truffle
- Calories: 158 kcal
- Sugar: 18 g
- Sodium: 10 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 1.1 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.1 g
- Protein: 1 g
- Cholesterol: 2 mg
