These delectable Strawberry Truffles combine fresh strawberries with cream cheese and white chocolate. They are made easy with six ingredients using the food processor and the microwave. I love to serve them for holidays like Valentine’s Day and Easter with Chocolate Turtles and Peanut Clusters (Crockpot or Microwave).
There is just something glorious about a strawberry truffle. Maybe it is the creamy strawberry filling, or maybe it is the crisp outer chocolate shell or maybe it is the fact that we are indulging in a luscious sweet treat that is often considered the forbidden fruit.
Making truffles is fairly easy and requires a minimum amount of hands on work. The greatest amount of time will be in the chilling steps. So yes they do require some patience. This is always a lesson for me since patience is not my greatest attribute.
How do you make Strawberry Truffles
Start by melting some white chocolate in the microwave per the package instructions. Next combine the strawberries, cream cheese, melted white chocolate and powdered sugar in a food processor. Pulse several times until smooth and creamy. Then move to a freezer safe bowl and freeze for 2 hours.
Then using a small cookie scoop place rounded mounds on a baking sheet covered with wax paper. It will make about 16 rounds. Place back in the freezer for 1 hour. Now using your hands roll the mixture into balls and place back on the baking sheet covered with wax paper. Then place back in the freezer for another hour. Make sure the truffles are not touching or they will freeze together.
Microwave chocolate chips in microwave according to package instructions. Using a fork gently dunk each truffle into the chocolate and place bake on the wax covered baking sheet. Then place in the refrigerator until the chocolate is fully set.
Finally melt the white chocolate in the microwave per package instructions and drizzle over the cooled truffles. Store the truffles in an airtight container in the refrigerator. Optimally they should be consumed in 5 days or less.
Recipe notes and helpful tips
- Follow package instructions for melting chocolate carefully. Chocolate can seize if melted too quickly and at too high a power. Also make sure that the bowl you are melting the chocolate in is completely clean and dry with absolutely no water.
- Prepare in advance and soften the cream cheese at room temperature.
- If you like coconut thin the chocolate with just a bit of coconut oil as it is easier to coat the truffles with the chocolate thinned a little.
- The truffle balls should be just short of 1 inch in size.
- Always place the truffles on a baking sheet with a raised edge that has been covered with wax paper before placing in the freezer or refrigerator.
- Patience is the key to truffles so allow them enough time in the freezer to be workable.
These delectable creamy Strawberry Truffles are perfect for your Easter celebration, party, or treat for your significant other. Put the ingredients on your shopping list today and make your family a scrumptious treat.
More strawberry recipes you will love!
- Strawberry Cheesecake
- Strawberry Ice Cream
- Strawberry Bread with Whipped Strawberry Butter
- Strawberry Spinach Salad
- Strawberry Sauce
This post was originally published February 8, 2016 and was republished January 8, 2020 with new content.
PrintStrawberry Truffles
Use your food processor and microwave to make these easy Strawberry Cream Truffles. They are the ultimate treat for your Valentine’s Day sweetheart or Easter celebration.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes plus chilling
- Yield: 16 truffles 1x
- Category: dessert
- Method: food processor/microwave
- Cuisine: American
Ingredients
- 1 cup white chocolate chips
- 2/3 cup strawberries
- 1 (8 ounce) box cream cheese softened
- 1/4 cup powdered sugar
- 1 1/2 cups chocolate chips
- 1 1/2 teaspoons coconut oil (optional)
Instructions
- Melt 1/2 cup white chocolate chips according to packing instructions.
- In food processor combine strawberries, cream cheese, melted white chocolate.and powdered sugar. Pulse until smooth and creamy. Spoon in freezer proof bowl, cover and place in freezer for 2 hours. Using small cookie scoop; scoop into 16 balls and place on cookie sheet covered with wax paper. Place back in the freezer for 1 hour.
- Roll into inch balls using your hands. Place back on baking sheet covered with wax paper; back in freezer for 1 hour.
- Combine chocolate chips and (if desired 1 teaspoon coconut oil) in small bowl. Microwave for 1 minute at 50% power. Stir and continue for 30 second intervals (50% power) until smooth and creamy. Carefully dip frozen truffles through the melted chocolate. Remove to wax paper and place in freezer for 10 minutes.
- Melt white chocolate in microwave and (if desired 1/2 teaspoon coconut oil) at 30 second intervals (50% power) until melted. Drizzle over truffles. Refrigerate truffles.
Notes
- Follow package instructions for melting chocolate carefully. Chocolate can seize if melted too quickly and at too high a power. Also make sure that the bowl you are melting the chocolate in is completely clean and dry with absolutely no water.
- Prepare in advance and soften the cream cheese at room temperature.
- If you like coconut thin the chocolate with just a bit of coconut oil as it is easier to coat the truffles with the chocolate thinned a little.
- The truffle balls should be just short of 1 inch in size.
- Always place the truffles on a baking sheet with a raised edge that has been covered with wax paper before placing in the freezer or refrigerator.
- Patience is the key to truffles so allow them enough time in the freezer to be workable.
Keywords: how to make strawberry chocolate truffles, strawberry cream truffles recipe, easy strawberry truffles
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Marcella
Hi, How long does the filling keep/last before the it is no longer good? Thanks
Beth Pierce
About 10 days in an airtight container in the refrigerator.
Karen Laliberte
Hello Beth, One of the reviewers ask you to clarify the amount of white chocolate chips and you said 1/2 cup but the recipes say 1 cup which is it please? Thanks Karen
Beth Pierce
Sorry Karen! Such a busy day. Yes 1/2 cup white chocolate chips get melted and goes right into the truffles. The other 1/2 cup white chocolate chips get melted and drizzled over the finished truffles. Please let me know if you have any other questions.
Paige
Wow, these look so good. I REALLY love strawberry, so I’ve got this recipe on my short list!
★★★★★
Rachael Yerkes
these are amazing!
★★★★★
Billy
These are straight up dangerous whoa!! So good and really easy to make, we can’t stop eating them!
★★★★★
Betsy
Oh. Wow. These are AMAZE-Balls! Yum! Going to have to pin this so I remember to make these for Valentine’s and again at Christmas!
★★★★★
Krissy Allori
These sound amazing. I love truffles but have never tried a strawberry flavored one. I’m going to have to fix that very soon.
★★★★★
Connie
Do you have to keep them refrigerated after making them?
Beth Pierce
Yes please! Sorry about the delay. I was Christmas shopping and wrapping!
Darius
Thank you for blessing my taste buds. My son will enjoy these for the holidays
Beth Pierce
Awesome! Happy holidays!
MaryB
Could you. Please clarify the amount of white chocolate chips needed? Thanks so much.
Beth Pierce
My apologies. It is 1/2 cup white chocolate chips.
Penelope
Can you taste the coconut oil once the truffles are done?
Beth Pierce
Maybe just a pinch although my daughter said that she did not taste it.
nancy j haywood
love your recipes, making candies for christmas. thank you
Beth Pierce
Thank you so much and Merry Christmas.
Olive
Any suggestion on substitute for coconut oil….allergy
bpierce
Plain crisco (not the “butter” type) can be used to thin chocolate!
Judy K
Any suggestions for substitutions for the “white chocolate” in the filling? My stomach doesn’t like white chocolate. I REALLY want to make these. 🙂
bpierce
I would just use regular chocolate chips. Sorry but I can not come up with a better solution. 😉