🍫 Strawberry Truffles 🍓
Ingredients:
For the Truffle Filling:
1 cup fresh strawberries, hulled and finely chopped
2 tablespoons granulated sugar
1 teaspoon lemon juice
8 oz cream cheese, softened
1 cup powdered sugar, sifted
½ teaspoon vanilla extract
For the Coating:
8 oz white chocolate, finely chopped (or white chocolate chips)
1 tablespoon coconut oil (optional, for smoother melting)
For Garnish (Optional):
Crushed freeze-dried strawberries
Sprinkles
Shredded coconut
Drizzled dark chocolate
Instructions:
Prepare the Strawberry Mixture:
In a small bowl, toss the chopped strawberries with granulated sugar and lemon juice. Let the mixture sit for 10–15 minutes to release the juices. Once softened, gently pat the strawberries dry with a paper towel to remove excess moisture.
Make the Truffle Filling:
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud. Stir in the vanilla extract and the prepared strawberries until fully combined. The mixture should be thick and creamy.
Chill the Mixture:
Cover the bowl with plastic wrap and refrigerate the mixture for 30–45 minutes, or until firm enough to handle.
Shape the Truffles:
Scoop out small portions of the chilled mixture (about 1 teaspoon each) and roll them into smooth balls using your hands. Place the shaped truffles on a parchment-lined baking sheet and return them to the refrigerator for another 15–20 minutes to firm up.
Coat the Truffles:
In a microwave-safe bowl, melt the white chocolate and coconut oil (if using) in 30-second intervals, stirring between each interval until smooth. Dip each truffle into the melted chocolate using a fork or dipping tool, allowing excess chocolate to drip off. Place the coated truffles back on the parchment paper.
Add Garnishes:
While the chocolate coating is still wet, sprinkle crushed freeze-dried strawberries, sprinkles, shredded coconut, or drizzle with dark chocolate for an extra touch of elegance.
Set and Serve:
Allow the truffles to set at room temperature or place them in the refrigerator for 10–15 minutes to harden the chocolate coating. Store in an airtight container in the fridge until ready to serve.