Strawberry Truffles

These homemade strawberry truffles with a silky, white chocolate ganache, beautiful blush pink center, and sweet strawberries-and-cream flavor will make you feel like a professional chocolatier in your own kitchen.

Servings: 36 truffles

  • 12 ounces (340g) quality white chocolate, finely chopped

  • 8 medium-to-large fresh strawberries

  • 1 tablespoon (15mL) heavy cream

  • ¼ cup (30g) powdered sugar or sprinkles for rolling

 

How to make STRAWBERRY TRUFFLES:

  1. Place the chopped white chocolate in a large heat-proof bowl and set aside.

  2. Remove the stems and tops of the strawberries, then place them in a blender or food processor and process until puréed.

  3. Strain the strawberries through a fine mesh strainer to remove the seeds and flesh, then remove ¼ cup of purée and pour it into a small saucepan. If you don't have ¼ cup of purée, process more strawberries until you do.

  4. Add the heavy cream to the saucepan, then heat the mixture over medium heat, stirring frequently, until it starts to bubble. Allow the mixture to simmer for 30–60 seconds, then remove from the heat and immediately pour evenly over the chopped chocolate. Allow the strawberry mixture to sit and melt the chocolate for 1 minute.

  5. Use a large silicone spatula or wooden spoon to stir the chocolate and strawberry mixture slowly, moving in one direction the whole time, until there are no more streaks of white chocolate. If your chocolate is being stubborn, carefully microwave the bowl on medium power for 30 seconds and stir again.

  6. Once there are no more white chocolate streaks and the mixture is smooth, cover it with plastic wrap pressed to the surface of the mixture. Allow to sit at room temperature for 1 hour, then transfer to the refrigerator for at least 6 hours. After chilling, the ganache mixture will be smooth and soft, but still manageable by hand.

  7. When you are ready to roll your truffles, line a large baking sheet with parchment paper or silicone baking mats. Pour powdered sugar or sprinkles into a bowl and set aside.

  8. Roll 1 teaspoon of ganache between your hands into a ball, then roll in the powdered sugar or sprinkles. Place on the baking sheet. Continue this process until you have used all of the ganache.

Serve immediately or cover tightly and chill in the refrigerator until ready to serve. Be sure truffles are stored in a single layer as they are easily manipulated since they are so soft. Truffles can be frozen for up to 2 months. To thaw, leave them in the refrigerator overnight.

This recipe is brought to you in partnership with Fresh April Flours.

Rachel Perry