1 / 1
No-Bake Strawberry White Chocolate Truffles
Crispy on the outside and impossibly creamy within, these bite-sized truffles rely on real strawberry puree for a bright, fruity punch. Skipping artificial extracts gives the candy a natural, fresh taste, while a touch of lemon zest cuts through the rich white chocolate base. They're an elegant addition to a dessert spread or a thoughtful homemade gift. A quick roll in pink and white sanding sugar creates a gorgeous finish that contrasts wonderfully with the melt-in-your-mouth center.
Equipment
- Food processor
- Microwave
- Baking sheet
Ingredients
- 3 medium fresh strawberries, trimmed
- 2⅓ cups (14 oz.) white chocolate chips (from 2 [11-oz.] pkg.)
- 1 Tbsp. heavy whipping cream
- 1 tsp. grated lemon zest (from 1 lemon)
- ¼ tsp. kosher salt
- 2 Tbsp. pink sanding sugar
- 2 Tbsp. white sanding sugar
Instructions
- 1Blend the fresh strawberries in a food processor until completely smooth, pausing to scrape down the sides of the bowl after about 30 seconds.
- 2Press the blended berries through a fine mesh strainer into a small bowl to extract the juice. Discard the leftover solids and measure out exactly ¼ cup of the smooth puree.
- 3Place the white chocolate chips, heavy whipping cream, and the measured strawberry puree into a heatproof bowl.
- 4Heat the mixture in the microwave on high power in short 15-second bursts. Stir well after each burst until the chocolate melts completely, which takes about 45 to 60 seconds in total. Stirring frequently prevents the white chocolate from scorching. The resulting mixture will be quite thick.
- 5Mix in the grated lemon zest and kosher salt until evenly distributed. Cover the bowl tightly with plastic wrap and chill in the refrigerator for 1½ to 2 hours until the mixture sets firm.
- 6Whisk the pink and white sanding sugars together in a wide, shallow dish.
- 7Portion the chilled white chocolate mixture into 24 even pieces using a small cookie scoop or a melon baller.
- 8Roll each portion between your palms to form a smooth ball, then drop it into the mixed sanding sugar. Toss the ball gently until the outside is completely coated. Work quickly here so the heat from your hands doesn't melt the truffles.
- 9Transfer the finished truffles to a baking sheet lined with parchment paper. Let them rest at room temperature for 30 minutes to soften slightly before serving.
Notes
- Storage: Keep leftover truffles in an airtight container in the refrigerator for up to 1 week.
- Make ahead: Freeze the truffles in a sealed container for up to 2 months. Thaw overnight in the refrigerator before serving.
- Color boost: Add a few drops of red food coloring to the melted chocolate mixture if you prefer a brighter pink hue.