These strawberry chocolate truffles are an easy dessert to make. They are also great for gifting. You only need 3 ingredients to make them. The truffles have a creamy strawberry flavored center and are coated in a chocolate shell. You can also customize and decorate them to your liking.
I don’t usually make a lot of candy recipes but these strawberry truffles were so fun. They are a delicious dessert and you can gift them to others.
Ingredients
- Chocolate chips
- Freeze dried strawberries
- Heavy cream
Chocolate chips: The truffles can be made with dark, milk or white chocolate chips. I made some with dark chocolate coating and some with white chocolate coating. The filling can also be made with white, milk or dark chocolate. Using white chocolate will give you a pretty pink filling. But if you prefer dark chocolate or milk chocolate, you can do that for the filling as well.
Heavy cream: Heavy cream is mixed with melted chocolate to create the creamy chocolate filling for the truffles.
Freeze dried strawberries: The key to making these truffles taste like strawberries is using freeze dried strawberries. Freeze dried strawberries provide a lot of strawberry flavor to the filling without all the moisture. The strawberries will need to be pulsed in a food processor until they become a fine powder. I do recommend using freeze dried strawberries and not just buying a powder version. In my experience, the powders don’t have as strong of a strawberry flavor and are much duller in color.
How to Make Chocolate Strawberry Truffles
First, pulse the strawberries until they become a fine powder. Add the chocolate chips you plan on using for the filling (white chocolate is used in the photos) to a medium mixing bowl. Heat heavy cream in the microwave or on the stove and then pour over the chocolate. Let the chocolate sit for one minute. Then stir the melted chocolate. If needed, briefly heat the chocolate mixture until you can get it fully melted and smooth. Once you have a smooth ganache, stir in the strawberry powder until it is evenly mixed.
Place the ganache into the fridge until set. Once set, use a 1 tbsp cookie scoop to scoop balls of filling. Roll each ball between your palms to make a smooth round ball and then place it onto a parchment paper-lined baking sheet. Once you are done making balls with all the filling, place into the freezer to set.
While the filling is setting, melt the chocolate for your chocolate coating. You can use the same chocolate that you used for the filling or use a different one for flavor and color contrast.
Once the strawberry filling is ready, you can coat them in the melted chocolate. If desired you can also decorate the top with crushed freeze dried strawberries or sprinkles. Place finished truffles into the fridge until the chocolate coating is fully set.
Customization
These truffles are easy to customize to your liking. If you prefer less sweet, you can use dark chocolate for the filling and the coating. If you prefer white or milk chocolate, use white or milk chocolate for the filling and coating. If you want variety you can dip some in dark chocolate, some in milk and some in white chocolate.
More Candy Recipes
3 Ingredient Strawberry Truffles
Ingredients
- 1 cup (15 g) freeze dried strawberry slices
- 2 cups (338 g) white chocolate chips, divided can also use milk or dark
- 1/3 cup (79 ml) heavy cream
Instructions
- Line a baking sheet with parchment paper. Set aside.
- Add strawberry slices to a food processor. Pulse until it becomes a fine powder. Set aside.
- Add 1 cup white chocolate chips into a medium mixing bowl. Heat heavy cream in a small saucepan until it is just about to start simmering. (You can also do this in the microwave). Pour the hot heavy cream over the white chocolate. Let the chocolate sit for about 1 minute. Gently stir with a spatula until chocolate is fully melted and you have a smooth white batter. If you still have some white chocolate that is not fully melted, you can place the mixing bowl in the microwave for about 15 seconds and then stir again until it is smooth.
- Add the strawberry powder to the white chocolate and stir until it is evenly mixed in.
- Place filling into the fridge to set. This will take about 1-2 hours. You want the chocolate to feel firm to the touch but have a little bit of give if you apply firm pressure.
- Once chocolate ganache filling is ready, use a 1 tbsp cookie scoop to scoop the filling. It should be like trying to scoop ice cream (may take a little effort and a little bit of scraping to fill the cookie scoop). Roll filling between palms until you have a smooth round ball. Place onto the prepared baking sheet. Repeat with the remaining filling, making sure the finished balls do not touch when they are placed onto the baking sheet.
- Place balls into the freezer to freeze until they are completely solid. This should only take about 15 minutes.
- Meanwhile, add 1 cup of chocolate chips to a small microwave-safe mixing bowl. Heat for 20-30 seconds and then stir. Microwave again and stir, continuing at 20-30 second intervals until chocolate is completely melted and smooth. If desired, add about 1 tbsp of melted coconut oil to the melted chocolate and stir until you have a thinner chocolate that is easier to coat and dip. This is completely optional. You can dip in melted chocolate without the oil but your chocolate coating will be a bit thicker.
- Remove frozen balls from freezer. Let it sit for about 5 minutes. You don’t want to start dipping right away because the balls will be so cold that they will cause the chocolate to solidify too fast. But you do want the balls to remain somewhat cold and solid so that they don’t lose their shape during dipping.
- Use two forks to dip each strawberry ball into the melted chocolate, making sure to cover it completely. Gently shake off any extra chocolate, and carefully place the coated balls back onto the lined baking sheet. Try to wipe off as much of the bottom puddle of chocolate that the coated ball makes when it touches the parchment paper. If desired, sprinkle some crushed strawberries on top. Make sure to do this after each one is dipped, especially if your kitchen is cold. The chocolate sets fairly fast so if you wait until you are done dipping all the truffles, then some of the chocolate balls will already be fully solid and the decorations won't stick on. When finished coating and decorating, place baking sheet into the fridge until the chocolate coating is fully set. This should only take a few minutes. Once set, remove truffles from the parchment paper. Store truffles in the fridge or freezer in an airtight container.
Notes
- These truffles work best with freeze dried strawberry slices. I don't recommend using freeze dried strawberry powder. I found that the quality of powder form varies a lot and some of them are very pale in color or very light in strawberry flavor.
- Freeze dried strawberries are usually found near the dried fruit at the market. I've purchased them from Amazon, Whole Foods, Trader Joe's, Target and Walmart.
- The optional melted coconut oil can also be substituted with canola or vegetable oil.
- Nutrition estimate is calculated using white chocolate for the filling and coating. It also assumes only 2/3 cup of chocolate is used in the coating because you will have some leftover chocolate coating when you are done plus the excess chocolate that drips off of the truffles.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
I’m going to make these with coconut cream and vegan dark chocolate. Thanks for the recipe.
Hope you enjoy!
3 ingredients? Who tf makes truffles without dipping them in milk or dark chocolate to finish them?
The recipe includes dipping the truffles in chocolate to create an outer chocolate shell.
That is 5 ingredients. Either way, very easy. Not cool to fib for the sake of your article.
This recipe can be made with just 3 ingredients. If you add on different variations then it becomes 5.
White chocolate truffles: 1) white chocolate 2) cream 3) freeze-dried strawberries
Dark chocolate truffles: 1) dark chocolate 2) cream 3) freeze-dried strawberries
Milk chocolate truffles: 1) milk chocolate 2) cream 3) freeze-dried strawberries
Only if you want to mix and match the filling and chocolate coating do you end up with 5. Or if you want to use the optional oil to thin out the outer coating chocolate but it’s not required.
I would love to see more recipes please thank you
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Recipe seems good but complicated. It’s unclear from the instructions whether the filling is only strawberries or has chocolate too.
We don’t think it is a complicated recipe at all. Most of the feedback we’ve been given is how easy it is. It’s stated that the strawberry powder is mixed in with the chocolate ganache in step 4.