White Chocolate Strawberry Truffles

These White Chocolate Strawberry Truffles are an absolute delight and so simple to make with just three easy ingredients. They’re the perfect little sweet treat to share for Valentine’s Day, holiday gifts, or anytime you want to indulge yourself or surprise someone special!

Why we love this recipe

These Strawberry Truffles are truly irresistible little bites that strike the perfect balance of creamy, smooth, and fruity. Honestly, they’re a dream for any occasion—whether you’re celebrating Valentine’s Day, attending a Christmas Cookie Exchange, or just want a fancy little dessert for guests.

The white chocolate ganache center is loaded with powdered freeze-dried strawberries, giving it an intense and fresh strawberry punch. Then, that sweet, fruity filling is wrapped in a silky white chocolate shell and finished off with a sprinkle of crushed freeze-dried strawberries for a beautiful, elegant touch.

The best part? No fresh strawberries needed! That means you can whip these up year-round without worrying about seasonal fruit. Plus, thanks to the natural sweetness of the white chocolate, there’s no added sugar in this recipe, making it a naturally sweet, fuss-free treat.

Ingredients

Scroll down for the full recipe card with exact measurements!

• Chocolate: Choose a good-quality white cooking chocolate bar or callets/pistoles. I don’t recommend white chocolate chips—their texture can get grainy and they don’t melt quite as smoothly, which isn’t great for these truffles.

• Cream: Use thickened or heavy cream (heavy whipping cream) with around 30% fat content. For dairy-free options, try a plant-based cream with similar richness for the best results.

• Freeze-Dried Strawberries: Blend these into a fine powder for the most flavor. You can buy pre-made freeze-dried strawberry powder if that’s easier. Skip fresh strawberries—you don’t want their extra moisture ruining the ganache’s firm, velvety texture.

Freeze-dried fruit really shines here because just a little goes a long way. A small spoonful of strawberry powder packs a strong, fresh berry flavor right into your truffles—no extra sugar or fancy additions needed.

Optional Addition

• Vanilla Extract: Adding about half a teaspoon to the melted chocolate and cream mix can give the flavor a nice little boost, but it’s totally up to you.

If you want to fancy things up even more, try adding a few drops of red or pink food coloring to the melted white chocolate coating. It makes these truffles extra festive and fun to share!

How to make Strawberry Truffles

White Chocolate and Strawberry Filling

• Start by putting your freeze-dried strawberries into a small food processor or blender. Pulse until you get a fine powder with just a few tiny bits left. For the smoothest filling, sift the powder through a fine sieve to catch any bigger pieces.

If you’re saving time and using store-bought freeze-dried strawberry powder, you can skip this step.

• Heat the cream gently in a small saucepan on low heat just until it starts to simmer. Turn off the heat and set aside while you get the chocolate ready.

• Finely chop your white chocolate bar into small pieces while the cream warms.

• Put the chopped chocolate in a medium heatproof bowl and microwave it for 30 seconds to one minute, just until the chocolate softens at the bottom. No need to melt it all yet—we just want it ready to combine.

This slow melting keeps the chocolate silky so it mixes smoothly with the cream.

• Pour the hot cream over the chocolate and let it sit without stirring for two minutes so the chocolate melts fully in the heat.

• Gently stir with a silicone spatula until you get a shiny, smooth ganache. If some clumps are still there, microwave it for a few seconds more, but be super careful not to burn it.

Don’t worry if the ganache looks a little grainy or broken at first—you’ll find tips to fix that down below!

• Mix in all the strawberry powder until it’s completely blended and your ganache turns a bright, fruity pink.

• Keep stirring to make sure every bit of that strawberry flavor is integrated evenly.

• Pour the ganache into a small dish or container. Cover it directly with plastic wrap pressed on the surface to stop a skin from forming and pop it in the fridge to chill for at least three hours until it’s firm enough to handle.

Chilling time can vary—if it’s still a bit soft after three hours, just give it more time. You want it solid but still smooth for easy rolling.

Rolling & Coating the Truffles

• Line a baking sheet with parchment or baking paper to place your rolled truffles on.

• Using a small cookie scoop or ice cream scoop (I use a 1.5 tablespoon size), scoop out the chilled ganache. Quickly roll each scoop gently between your palms to form pretty little balls.

If your ganache feels sticky or too soft to roll, pop it back into the fridge for a little while. If it’s too hard, leave it out on the counter for 15 to 20 minutes to soften.

• Set your truffle balls on the lined baking sheet and chill again—freeze them for 15 minutes or the fridge for 30 minutes—to firm them up well.

• While they chill, chop your white chocolate coating finely and place it in a small heatproof bowl. Melt it gently in the microwave in 30-second bursts, stirring each time, until it’s smooth and silky. Or melt it slowly in a double boiler over low heat, stirring carefully.

This gentle melting helps keep the chocolate nice and glossy for dipping your truffles.

• Dip each chilled ganache ball into the melted white chocolate. Use a small fork or truffle dipping tool to roll and coat each one fully, then lift it out carefully.

• Tap off any extra chocolate by gently tapping the fork against the bowl edge. Place the truffle back on the lined tray, and while the coating’s still soft, sprinkle crushed freeze-dried strawberry bits on top for a pretty pop of color and crunch.

If the coating starts to thicken as you work, just warm the chocolate a little again to keep it smooth and easy to dip.

• Pop the tray in the fridge for at least 30 minutes so the chocolate coating sets completely before you serve.

Recipe FAQs

Can I use Fresh Strawberries?

Fresh or frozen strawberries aren’t a good fit here because they have too much moisture. That moisture messes with the ganache’s texture, making it soft and runny instead of firm. Freeze-dried strawberries are the way to go—they keep your truffles smooth and perfectly firm inside.

How do I make Strawberry Powder?

It’s super easy! Just pop freeze-dried strawberries into a blender or food processor and blitz them until powdered. If you want, sift out seeds or larger bits for an ultra-fine powder. Use it right away because the powder can clump if it hits moisture in the air.

Can I swap Dark Chocolate for White Chocolate?

Yes, you can! Keep in mind that dark chocolate behaves a bit differently than white, so you’ll want to match your cream-to-chocolate ratio carefully. For dark chocolate truffles, use equal parts—like 180 ml cream to 180 grams chocolate—to get the best texture and flavor.

How long do these truffles last at room temperature?

White chocolate melts faster than dark, so it’s best to keep these strawberry truffles chilled in the fridge until right before serving. Left out at room temp, they’ll stay firm for about an hour before they start to soften and lose that perfect bite.

Tips & Troubleshooting

• Ganache looks split or curdled? This usually happens when the cream and chocolate don’t blend smoothly, causing the fats to separate. To fix this, blend the ganache gently with an immersion blender by moving it side to side—avoid lifting up and down so you don’t whip in air bubbles.

• Ganache won’t set? Most often, it needs more chilling time or your cream-to-chocolate ratio might be off. Different chocolates have varying cocoa butter amounts, so if your ganache stays soft after hours, try using less cream or more chocolate next time.

• Truffles feel runny? Try freezing the ganache balls for 15–20 minutes to firm them up. If they’re still loose, melt some extra white chocolate and stir it in, then chill again until firm and shaping easily.

Storing & Freezing

Keep your strawberry truffles fresh in an airtight container in the fridge for up to a week. They stay best chilled to keep their texture just right. At room temp, they’ll hold up nicely for about an hour before the white chocolate starts to soften too much.

Freezing finished truffles isn’t the best idea because the texture can get off, but you can freeze the ganache balls before dipping for up to a month. When you’re ready, just thaw and dip freshly in melted white chocolate, then chill to set before sharing.

Make-Ahead Tips

You can make the ganache filling a day or two ahead and keep it chilled until ready to roll. Just cover it tightly with plastic wrap pressed onto the surface so it doesn’t dry out. When you’re ready, roll and coat the truffles fresh—they’ll taste just as wonderful!

Rolling and dipping the truffles right before serving gives them that fresh, smooth coating and lovely texture everyone will love.

Variations

• Try swapping freeze-dried raspberries or blueberries for a different fruity twist.
• Add a teaspoon of finely chopped fresh mint for a refreshing finish mixed into the ganache.
• For a boozy option, stir in a tablespoon of your favorite liqueur like Grand Marnier or Chambord into the ganache before chilling.
• Mix in some crushed pistachios or toasted coconut on top instead of freeze-dried strawberries for extra crunch.

Serving Suggestions

These dainty truffles are perfect served alongside a cup of coffee or tea for an afternoon pick-me-up. They also make a stunning little dessert at dinner parties or brunches. Pack a few in pretty boxes as charming homemade gifts everyone will swoon over!

Want to take your party spread up a notch? Arrange these truffles on a platter with fresh strawberries and mint leaves for a colorful, inviting display.