Imagine a dessert that combines the luscious sweetness of fresh strawberries with the creamy decadence of white chocolate - a treat so irresistible, it'll make your taste buds dance with pure joy! These Strawberry White Chocolate Truffles are not just a dessert; they're a culinary masterpiece that transforms simple ingredients into an extraordinary gourmet experience. Whether you're looking to impress guests, treat yourself to a luxurious moment, or create a romantic dessert, these truffles are your ultimate secret weapon in the kitchen.
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: Dessert
Serves: 24 truffles
Ingredients
- 1 cup fresh strawberries, pureed
- 8 oz white chocolate, chopped
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup crushed graham crackers
Instructions
- Begin by preparing the strawberries. Wash 1 cup of fresh strawberries thoroughly under cold water. Remove the stems and leaves, then place the strawberries in a blender or food processor. Puree the strawberries until smooth. You should have approximately 1 cup of strawberry puree.
- Next, chop 8 oz of white chocolate into small pieces. This will help it melt evenly when combined with the cream.
- In a small saucepan, heat 1/2 cup of heavy cream over medium heat. Stir occasionally until the cream is just about to simmer, but do not let it boil.
- Once the cream is heated, remove the saucepan from the heat. Add the chopped white chocolate to the hot cream, and let it sit for about 1-2 minutes. This will allow the chocolate to soften and melt.
- After the chocolate has softened, add 1 teaspoon of vanilla extract to the mixture. Stir gently with a spatula or whisk until the chocolate is completely melted and the mixture is smooth and glossy.
- Now, fold in the strawberry puree into the white chocolate mixture. Stir until the puree is fully incorporated and the mixture has a consistent pink color.
- Allow the mixture to cool to room temperature. Once cooled, cover the bowl with plastic wrap and refrigerate for about 15-20 minutes, or until the mixture is firm enough to handle.
- While the mixture is chilling, prepare your coating. Place 1/2 cup of crushed graham crackers in a shallow dish. This will be used to coat the truffles.
- Once the mixture has firmed up, use a small cookie scoop or your hands to portion out small balls of the truffle mixture. Roll each portion between your palms to form smooth balls, about 1 inch in diameter.
- After rolling the truffles, gently roll each one in the crushed graham crackers until fully coated. Place the coated truffles on a parchment-lined baking sheet.
- Once all the truffles are rolled and coated, return them to the refrigerator for another 10-15 minutes to set further.
- After the truffles have set, they are ready to be served. You can store them in an airtight container in the refrigerator for up to a week.
- Enjoy your homemade strawberry white chocolate truffles as a delightful dessert or treat for any occasion!
Tips
- Use fresh, ripe strawberries for the most vibrant flavor and color.
- Chop white chocolate into small, uniform pieces to ensure smooth melting.
- Be careful not to overheat the cream - it should be just about to simmer, not boiling.
- Chill the mixture thoroughly to make rolling easier and prevent sticky hands.
- Use clean, slightly damp hands when rolling truffles to prevent sticking.
- For a variation, try rolling truffles in cocoa powder, powdered sugar, or finely chopped nuts instead of graham crackers.
- Keep truffles refrigerated and bring to room temperature for 5-10 minutes before serving for the best texture.
- For a professional touch, use a small cookie scoop to ensure uniform truffle sizes.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 10g
Protein: 1g
Fat: 6g
Saturated Fat: 4g
Cholesterol: 10mg
