Description
Make rich, chocolate-covered strawberry truffles with minimal effort.
Ingredients
Scale
- 8 ounces white chocolate, chopped
- 4 ounces cream cheese, softened
- 1/2 cup strawberry puree, well drained
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate, for dipping
- 1 tablespoon coconut oil (optional, for dipping chocolate)
Instructions
- Place the chopped white chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler). Stir until completely melted and smooth. Remove from heat.
- In a separate bowl, beat the softened cream cheese until smooth.
- Mix the melted white chocolate, strawberry puree, and vanilla extract into the cream cheese until fully combined.
- Cover the mixture and chill in the refrigerator for at least 2 hours, or until firm enough to roll.
- Scoop the chilled mixture using a small spoon or cookie scoop and roll into small balls (about 1 inch diameter). Place them on a parchment-lined baking sheet.
- Return the rolled truffles to the freezer for 15 minutes to firm up again.
- Melt the semi-sweet chocolate with the coconut oil (if using) in a double boiler until smooth.
- Dip each chilled truffle into the melted chocolate, allowing excess to drip off. Return to the parchment-lined sheet.
- Refrigerate the finished truffles until the chocolate coating is set, about 30 minutes.
Notes
- Drain the strawberry puree very well; excess liquid will prevent the truffles from setting properly.
- If you do not have a double boiler, microwave the chocolate in short bursts, stirring often, until melted.
- Prep Time: 25 min
- Cook Time: 10 min
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 15
- Sodium: 25
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 0.5
- Protein: 2
- Cholesterol: 15
Keywords: strawberry truffles, chocolate truffles, white chocolate, no-bake dessert, strawberry candy