Valentines Day Strawberry Truffles (Printable Version)

Luscious strawberry-infused truffles coated in creamy white chocolate, perfect for a romantic treat or gift.

# 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)

# Directions:

01 - Process freeze-dried strawberries in a food processor until finely powdered. Reserve 2 tablespoons for garnishing and set remaining powder aside.
02 - Combine 7 oz chopped white chocolate and heavy cream in a heatproof bowl. Melt gently over simmering water using a double boiler method, stirring constantly until smooth.
03 - Remove bowl from heat. Fold in powdered strawberries, softened butter, vanilla extract, and salt, stirring until completely combined and uniform.
04 - Cover the bowl and refrigerate for 1 hour or until the mixture reaches a firm, scoopable consistency suitable for rolling.
05 - Line a baking sheet with parchment paper. Scoop heaping teaspoons of the chilled mixture and roll between palms into uniform balls. Arrange on prepared sheet and freeze for 30 minutes.
06 - Melt 10.6 oz chopped white chocolate in a heatproof bowl over simmering water, stirring occasionally until completely smooth.
07 - Using a fork, carefully dip each frozen truffle ball into melted chocolate to achieve an even coating. Tap fork gently against bowl rim to remove excess chocolate and return coated truffle to baking sheet.
08 - Immediately after coating each truffle, sprinkle with reserved strawberry powder and colored sprinkles if desired, working quickly before chocolate sets.
09 - Allow truffles to set completely at room temperature for 2-3 hours or refrigerate for 30-45 minutes for faster setting.

# Expert Advice:

01 -
  • They look like you spent hours at a chocolatier, but they're genuinely manageable and actually fun to make.
  • The flavor hits different—strawberry tastes bright and real instead of artificial or heavy.
  • They're small enough to gift, elegant enough to feel indulgent, and totally vegetarian if that matters to you.
02 -
  • Don't skip the initial freezing of the truffle centers—room temperature filling will leak out and cloud your coating chocolate, and you'll end up frustrated.
  • The double boiler method actually matters here because high direct heat makes white chocolate seize into an unusable clump; slow and gentle is the only way forward.
03 -
  • If your white chocolate coating is too thick to work with, add a teaspoon of coconut oil or additional heavy cream to thin it slightly without compromising the flavor.
  • Use a fork with thin tines for dipping—thick forks sink too deep into the chocolate and make it harder to release the truffle cleanly.
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