Strawberry White Chocolate Truffles
Use your food processor and microwave to make these easy Strawberry Cream Truffles with fresh strawberry flavor. They are the ultimate treat for your Christmas, Valentine’s Day, or Easter celebration.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes plus chilling
- Yield: 16 truffles
- 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 of white chocolate chips according to packing instructions.
- In a food processor, combine strawberries, cream cheese, melted white chocolate, and powdered sugar. Pulse until smooth and creamy. Spoon it into a freezer-proof bowl, cover it, and place it in the freezer for 2 hours. Using a small cookie scoop, scoop into 16 balls and place them on a cookie sheet covered with wax paper. Place back in the freezer for 1 hour.
- Roll into inch balls using your hands. Place back on them on a baking sheet covered with wax paper and back into the freezer for 1 hour.
- Combine chocolate chips and (if desired 1 teaspoon of coconut oil) in a 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 the microwave and (if desired, 1/2 teaspoon coconut oil) at 30-second intervals (50% power) until melted. Drizzle over truffles. Refrigerate truffles.
Notes
- Follow the 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 them in the freezer or refrigerator.
- Patience is the key to truffles, so allow them enough time in the freezer to be workable.
Find it online: https://www.smalltownwoman.com/strawberry-cream-truffles/